Air Fryer Fish Tacos
May 5th, 2026A Fun, Fast, and Healthy Weeknight Recipe
Any variety of mild, Alaskan white fish becomes golden, crispy, and the perfect for tacos with this air fryer recipe. From start to finish, you can have a healthy taco dinner on the table in under 20 minutes. Try making it with Wild Alaska Pollock fillets or Pacific Halibut Captain Cuts.
It’s also a fun recipe to make, whether you’re taking the lead or delegating tasks to a helper in the kitchen. Along with crispy breaded fish, this recipe includes an easy corn salsa and a smoky chipotle crema as toppings for the tacos. The corn salsa can be made with fresh, frozen, or canned corn — use what is available to you in your home kitchen.
For the smoky chipotle crema, you’ll need a mini food processor to blend up the canned chipotles so that they can be integrated into a creamy sauce. Alternatively, you can buy a can of chipotle sauce to use in place of blended chipotles, and simply add enough sauce to taste when mixing together the crema.
How to Make Crispy Fish Tacos on the Stovetop
If you don't have an air fryer, pan-frying is the cooking method that will allow you to make crispy fish tacos on the stovetop.
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Heat a deep-sided skillet over medium-high heat.
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Add just enough oil to cover the bottom of the pan.
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Once oil is sizzling hot, add fish. Cook until golden brown on one side, then flip to cook remaining side, about 5 minutes total.
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Transfer fish to a paper towel or paper bag to absorb excess oil.
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Assemble tacos and enjoy.
Air Fryer Fish Tacos
By Wild Alaskan Company
Prep time
15 minutes
Cook Time
5 minutes
Total time
20 minutes
Yield
4-6 servings
Ingredients
- 2 (6 to 8 oz.) portions Wild Alaska Pollock fillets, cut into 2-inch pieces; or 2 (5 to 7 oz.) packs Pacific Halibut Captain Cuts
- ⅔ cup corn (fresh, frozen, or canned)
- 1 small poblano pepper, diced
- 1 small shallot, diced
- ¼ cup feta, crumbled
- 2 tablespoons cilantro
- 1 tablespoon fresh lime juice
- Salt
- ⅓ cup plain Greek yogurt
- ¼ cup sour cream
- 2 to 3 tablespoons chipotle peppers in adobo, blended in a food processor
- ½ cup breadcrumbs
- ½ teaspoon salt
- ¼ teaspoon ground cumin
- ¼ teaspoon ground coriander
- ¼ teaspoon garlic powder
- 1 whole egg, whisked
- Tortillas, for serving
- Cilantro, for garnish
Instructions
1. In a medium bowl, combine corn (defrosted if using frozen), poblano pepper, shallot, feta, cilantro, lime juice, and ½ teaspoon salt. Add more salt to taste, then set aside.
2. In a separate bowl, combine yogurt, sour cream, processed chipotle peppers, and ½ teaspoons salt. Add more salt to taste, then set aside.
3. Preheat air fryer to 350F. Meanwhile, set up your dredging station: Place whisked egg in a shallow bowl or rimmed plate, and breadcrumbs in another. Season breadcrumbs with salt, cumin, coriander, and garlic powder.
4. Dredge fish pieces in egg, then dredge in breadcrumbs to coat.
5. Spray fish with cooking spray and place in air fryer in single layer. Cook for 5 to 6 minutes or until golden brown and cooked through the center of the fillets.
6. Transfer fish to a serving platter, arranged alongside corn salsa, chipotle crema, and extra cilantro. Serve immediately with warm tortillas.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
