Crispy Air-Fryer Fish Tacos (Grain-Free)

This is one of those recipes where the final dish is so much more than you'd expect based on how easy it is. The simple breading bakes up browned and crispy. And you can't beat the nutritional profile which I dig into down below.

It's also a champ for leftovers. I store them in an airtight container and then pop them in the air fryer or oven at 450F and reheat until just warmed through, like 5 to 6 minutes.

Ingredient Notes

Almond flour and coconut flakes. Instead of panko, I opted for these grain-free favorites. They both show up in lots of recipes across my site (details below) and add the crisp while keeping things gluten-free and great for steady blood sugar.

Fish options. I used tilapia since it was the cheapest at Costco the day I went shopping, but any white fish works. Cod, haddock, and mahi mahi are all great. I choose to cut fish filets into smaller pieces for this recipe, but you're welcome to leave them whole and cook up larger filets.

Tortillas. Use your favorite. I'm personally partial to corn for fish tacos, and I appreciate that they're lower glycemic than flour. Siete also makes some stellar alternatives, like their cassava and almond flour tortillas.

How to Make Fish Tacos with the Air Fryer (or Oven)

Mix the coating. In a shallow bowl, stir together the almond flour, shredded coconut, smoked paprika, garlic salt, and black pepper until evenly combined.

Set up your egg dip. Beat the egg in a second shallow bowl. Pat the fish dry, then dip each piece into the egg and let the excess drip off.

Coat the fish. Press each piece into the almond-coconut mixture, turning to cover both sides and pressing gently so the coating sticks. I use one hand in the egg, the other hand in the dry, so that my fingers don’t become a clumpy mess. Set the coated pieces on a tray while you finish the rest.

Air fry or bake. Arrange the fish in a single layer with a little space around each piece. Cook at 450°F, flipping at the halfway mark for even color, until the coating is golden and the fish reaches 145°F internal and flakes easily, about 9 minutes depending on thickness. This same 450°F works in the oven if you'd rather bake.

Make the sauce while the fish cooks. Stir together the plain Greek yogurt, grated garlic, cumin, lime juice, lime zest, and hot sauce until smooth. Taste and adjust the heat to your liking. Pop it in the fridge until you're ready to build.

Build your tacos. Warm the corn tortillas, then layer on shredded cabbage, a piece of fish, a spoonful of guac, and a good drizzle of the sauce. Finish with an extra squeeze of lime.