Golden brown panko-breaded cod fillets and a creamy red cabbage slaw are folded into charred corn tortillas in this recipe for Air Fryer Fish Tacos. The slaw gets a pop of acidity from fresh lime juice, as well as savory notes from Mexican-style hot sauce and grated garlic. Meanwhile, cumin and chili powder mixed into the panko means extra flavor in each bite. Adding a little olive oil to the panko mixture helps ensure even browning while air frying. After the cod is breaded and cooked, assembly is a snap — just grab a tortilla, add a piece of cod and a squeeze of lime juice, and top with the cabbage. Thinly sliced radishes add a final crunch and bright color.


Recipe Summary

15 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • Stir together cabbage, cilantro, mayonnaise, lime juice, hot sauce, garlic, and 1/2 teaspoon of the salt in a medium bowl; set aside.

  • Preheat air fryer to 400°F for 10 minutes. Place flour in a medium-size shallow bowl. Place egg in a second medium-size shallow bowl. Place panko, oil, and 1/2 teaspoon each of the cumin, chili powder, and salt in a third medium-size shallow bowl; stir to combine.

  • Sprinkle cod evenly with remaining 1/2 teaspoon each cumin, chili powder, and salt. Working with 1 piece of cod at a time, dredge cod in flour, shaking off excess. Dip in egg, letting excess drip off. Dredge in panko mixture, pressing lightly to adhere. Place on a plate or baking sheet.

  • Place half of cod pieces in an even layer in fry basket, leaving about 1/2-inch space between pieces. Cook until panko is golden brown and fish flakes easily with a fork, 8 to 10 minutes, carefully flipping halfway through cooking time. Transfer to a plate; loosely cover with aluminum foil, and keep warm. Repeat procedure with remaining cod pieces.

  • Top each tortilla with 1 cod piece; squeeze 1 lime wedge over cod, and top with 1/4 cup cabbage mixture. Garnish with radishes.