These Air Fryer Fish Tacos are coated in a gluten-free batter and cook in less than 10 minutes! Topped with a homemade sweet and tangy pineapple slaw, they’re an easy meal perfect for Taco Tuesday, family gatherings, and party celebrations, too. Oven option!
Lately, we’ve been on a big air fryer kick! As a result, our fridge has been stocked with recipes like our Golden Air Fryer Chicken Tenders, Ginger Air Fryer Chicken, Air Fryer Salmon, and Air Fryer White Fish. Naturally, with all that fish around, we had to make air fryer fish tacos, too!
We didn’t make just any fish tacos, though. Our version is made with a seasoned gluten-free breading and topped with a homemade pineapple coleslaw mix for extra tangy flavor and a bit of crunch. The end result? The best dang air fryer fish tacos you’ll ever taste.
Crisp, flakey, and full of flavor, they’re easy to prepare and quick to make. One bite and you’ll never go back to restaurant versions again!
Why You’ll Love Air Fryer Fish Tacos
Who doesn’t love a good taco recipe? They’re a classic dish and a staple in our dinner rotation. However, we have to admit that we have a special sweet spot for these air fryer fish tacos. There’s just so much to love!
- One batch makes 6-8 tacos, making this recipe great for feeding a crowd.
- Once coated and prepared, the fish cooks in less than 10 minutes.
- Thanks to the air fryer, cleanup is a breeze.
- Leftovers can be stored to enjoy throughout the week.
Ingredients You’ll Need
For these air fryer fish tacos, we break the recipe down into three parts including the fish and batter, pineapple slaw, and toppings. The batter creates a crispy, crunchy coating with lots of warm flavor. Meanwhile, the slaw provides a refreshing crunch and brightness that balances out the heaviness of the batter. Paired with your favorite flavor-boosting toppings, the two components are a match made in flavor heaven!
Here are the key ingredients you’ll need for the best air fryer fish tacos with pineapple slaw:
Fish and Batter
- Fish – Any white fish can be used, but we prefer cod filets. They’re a little thicker than other varieties, meaning they can hold the batter without falling apart.
- Gluten-Free Flour – A combination of gluten-free oat flour and gluten-free blanched almond flour forms the base of the batter.
- Taco Seasoning – This elevates the batter from being bland and boring to being warm and flavorful.
Note: To save time, we use pre-made taco seasoning packets. However, you can easily make your own! To do so, combine 1 Tablespoon chili powder, 2 teaspoons cumin, and ⅛ teaspoon each of coriander, onion powder, garlic powder, and salt. Then, add 1/16 teaspoon of black pepper to finish.
- Seltzer or Gluten-Free Beer – The acidity helps make the batter light and crispy, promoting its browning as it cooks. If preferred, gluten-free cider can be used instead, although the batter will taste a tad sweeter. Read more about the chemical process here!
Pineapple Slaw
- Cabbage – Green and purple cabbage combine to form the base of the slaw adding bright color, a crisp crunch.
- Pineapple – Pineapple provides a sweet flavor that pairs perfectly with the sharp tang of the rest of the slaw.
- Onion – Red onions and/or shallot and green onions and a slightly spicy taste.
- Cilantro – This cuts through the heaviness of the oil with a refreshing, peppery kick.
- Oil – Extra virgin olive oil or avocado oil coats the rest of the ingredients, helping them ferment and adding a boost of healthy omega fats.
- Apple Cider Vinegar – Used to ferment the ingredients, creating the classic slaw flavor.
- Jalapeños – Use as little or as much as you’d like! Just make sure their seeds have been removed.
Pro-Tip: If you’ve never paired pineapple slaw with fish tacos, you’re seriously missing out! The tangy, sweet flavor and crisp texture heighten the flakey mild fish, enhancing its taste and texture even more.
Serving Options and Toppings
- Gluten-Free Tortillas – You can’t have tacos without tortillas! We prefer to use corn tortillas, street taco tortillas, or our gluten-free coconut flour tortillas! Whatever you like best will work, though.
- Sauce – Any kind of creamy sauce helps elevate the taste and texture of these air fryer fish tacos! For instance, try using Mexican crema, sour cream, mayonnaise, or chipotle mayo for a dairy-free option.
Pro-Tip: Make your own creamy sauce by combining plain Greek yogurt (or dairy-free yogurt) with 1-3 tablespoons of hot sauce, 1 tablespoon of lime juice, and ½ teaspoon of garlic powder!
- Avocado – Slice it up. Or, make guacamole instead.
- Lime Wedges – Sprinkle the juice on top for a vibrant taste and slight sweetness.
How to Make Air Fryer Fish Tacos
Although there are several components of these gluten-free breaded fish tacos, they’re super easy to make! Take a look at the basic steps below, and be sure to scroll to the recipe card below for the complete details.
- Make the Pineapple Slaw. Combine all the slaw ingredients in a bowl, and set aside to marinate while you prepare the fish.
- Prepare the Fish Batter. Whisk the oat flour, almond flour, taco seasoning, salt, and pepper together in a large bowl. Slowly whisk in the seltzer until the ingredients are smooth. Set aside.
Note: Use more or less seltzer/GF beer depending on how you prefer the thickness of the batter.
- Coat the Fish. Being careful not to break them, dredge the fish filets in the prepared batter. Be sure to coat both sides! Place the filets on a foil or parchment paper-lined baking sheet.
- Air Fry. Preheat the air fryer, and spritz the air fryer basket with a bit of cooking oil spray. Arrange the battered fish in an even layer in the basket, leaving a little space in between each piece. Work in batches if necessary!
- Lightly spray the top of the fish with cooking oil. Cook until the cod reaches an internal temperature of 145° Fahrenheit.
- Serve. Add your fish to the tortillas followed by the pineapple slaw and all your favorite toppings. Enjoy warm!
Oven Option
No air fryer? No problem! Make these fish tacos in the oven instead. To do so:
- Preheat the oven to 400° Fahrenheit. Line a baking sheet with aluminum foil, and lightly grease it with oil or cooking spray.
- Prepare and batter the fish as usual, and arrange the filets in a single layer on the prepared baking sheet.
- Bake for 10-12 minutes flipping each piece over once halfway through or until the fish reaches an internal temperature of 145° Fahrenheit and the batter is golden and crispy.
Note – the cooking time will vary depending on the thickness and type of fish.
Tips and Tricks
- Coat the Fish Right Away. The longer the batter sits, the thicker it gets. For the best results and a light, flakey coating, use it right away.
- Use the Excess Batter. Don’t toss out leftover batter! Use it to coat veggies instead. Then, pop them in the air fryer or oven until they’re tender and crisp.
- Adjust the Cooking Time. Depending on the size and thickness of your fish filets, you may need to adjust the cooking time. Be sure to keep a close eye on them, and be careful not to overcook them!
More of Our Favorite
Gluten-Free Taco Recipes
Celebrate Taco Tuesday every week and never get bored with the different gluten-free taco recipes below!
Common Questions
Yes! As long as your fish reaches an internal temperature of 145° Fahrenheit, it’s completely safe to eat.
Any kind of lean, flakey white fish like cod, halibut, tilapia, flounder, snapper, and mahi mahi works well for air fryer fish tacos. Just be sure to keep an eye on your fillets as cooking times will vary depending on the type of fish, the size of the filets, and their thickness.
Sure, to prepare in advance, store the pineapple slaw and fish fillets in separate airtight containers in the fridge for up to 4 days. Then, when you’re ready to eat, warm the fish in the air fryer, skillet, or microwave, assemble your tacos, and dig in!
If you want, you can easily serve this air fryer fish tacos recipe as a filling meal on its own. Or, try pairing it with sides like gluten-free tortilla chips and pineapple watermelon salsa or fiesta quinoa salad.
Air Fryer Fish Tacos Recipe
- Total Time: 36-40 minutes
- Yield: 6–8 tacos 1x
- Diet: Gluten Free
Description
Elevate your Taco Tuesday with these easy battered gluten-free air fryer fish tacos topped with pineapple slaw!
Ingredients
Pineapple Slaw
- 2 cups chopped green cabbage
- 1 cup chopped purple cabbage
- 1 cup diced pineapple, fresh or canned (drained) – reserve 2 Tablespoons juice to add to slaw
- ⅓ cup diced red onion or shallot
- diced jalapeno (seeds removed) -see notes
- 2 Tablespoons to ¼ cup finely chopped cilantro
- 1 to 2 green onions, greens only, chopped (optional)
- 1 Tablespoon apple cider vinegar
- 1 Tablespoon extra virgin olive oil or avocado oil
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
Fish and Batter
- 14 to 16 ounces skinless cod fillet, cut into 1-inch strips
- ½ cup (60 grams) gluten free oat flour (see notes for substitute)
- ½ cup (60 grams) blanched almond flour
- 1 to 2 Tablespoons taco seasoning (see notes for homemade option)
- ¾ to 1 cup seltzer water, gluten-free beer, or cider
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
For serving
- 6-inch corn tortillas or street taco tortillas, warmed
- Pineapple Slaw
- Optional Cream Sauce
- ½ cup Mexican crema, sour cream or plain Greek yogurt (or dairy free yogurt) mixed with 1 to 3 Tablespoons hot sauce, 1 Tablespoon lime juice, and ½ teaspoon garlic powder
- Diced avocado
- Lime wedges, for serving
Instructions
- In a large bowl, add all the pineapple slaw ingredients and toss together. Set aside to marinate while preparing the fish.
- To make the batter, mix the oat flour, almond flour, taco seasoning, salt, and pepper together in a medium-sized mixing bowl. Slowly whisk in the seltzer/beer until smooth. For a thinner batter use more seltzer. Set aside.
- Line a sheet pan with aluminum foil or parchment paper. Carefully dredge the fish strips in the batter, coating on both sides. Place the coated fish on the sheet pan.
- Preheat the air fryer to 400F. Once preheated, spray the basket with cooking oil spray. Working in batches (if doubling the recipe) place the coated fish strips in the air fryer basket. Spritz the tops of the fish with cooking oil spray.
- Air fry for 6 to 8 minutes or until cod reaches 145F. Remove the fish from the air fryer and set aside on a clean plate for serving.
- To serve, place the fish on warmed tortillas with a layer of pineapple slaw, avocado and a drizzle of cream sauce.
- Store pineapple slaw and fried fish separately in airtight containers in the fridge for up to 4 days.
Notes
Alternate Method – OVEN OPTION – Place the coated fish on a baking sheet lined with aluminum foil and lightly greased with oil or cooking spray. Bake in a preheated oven at 400F for a total of 10 to 12 minutes, flipping once. The fish is done once it reaches 145F.
Substitutes – All purpose gluten free flour (without xanthan gum) may be substituted for the oat flour, but the fish batter will not hold its texture as well. Other mild flakey white fish may be substituted, such as halibut. Adjust cooking times, if needed. *For less spicy option, replace jalapeno with bell pepper.
Prep Tips – The longer the batter sits, the thicker it gets. Use the batter right away. Leftover batter may be used to coat veggies such as cauliflower, zucchini, etc.
Homemade Taco Seasoning (2 Tablespoons)- Combine 1 Tablespoon chili powder, 2 teaspoons cumin, ⅛ teaspoon each – coriander, onion powder, garlic powder, salt, and 1/16 teaspoon black pepper.
- Prep Time: 30 minutes
- Cook Time: 6-10 minutes
- Category: Main Dish
- Method: Air Fryer
- Cuisine: Mexican, American
Nutrition
- Serving Size: one 6-inch taco with slaw
- Calories: 350
- Sugar: 4.8 g
- Sodium: 983.2 mg
- Fat: 3.6 g
- Saturated Fat: 0.4 g
- Carbohydrates: 24.5 g
- Fiber: 3.6 g
- Protein: 48.3 g
- Cholesterol: 136.3 mg
Yummy … I think this will be really delicious for me. I love fish dishes. Can you tell me, have any readymade Avocado Crema in the market?
And thanks for sharing this type of recipe.
I haven’t. But I’m sure thrive market or amazing carries some! Check out Avocado Sauce by Kumana Food
Hi just made these with a few alterations and they were awesome.. I am gluten and dairy free and cant do cabbage, onions or garlic so got a little creative.. Hubby can eat everything so he had corn while i had gluten free tortillas.. i also kept the cabbage seperate and dry.. same for the avocados.. sliced.. used mahiimahi fish chunked and pan grilled with evoo.. Made twice the amount of crema with non dairy yogurt and tarragn and dill and lemmon..yummm..The pineapple slaw was awesome.. a great topping i would never have thought to use.. can see doing this with pulled pork or chicken as well.. going right in my favs recipe book.. tytyty
Oh thank you Sue! Love love love that! The pineapple slaw is my fav too
Omg. These were great !
I LOVE tacos in any way, shape, or form!! This pickled pineapple would be my jam for sure!
I love how you and your hubby switched roles on the fro yo and avocado toast. 🙂 I also love your tastes too, because there’s always so much color and nutrition info going on here. These look absolutely delightful. We don’t have fish tacos usually, but we do love tacos.
Cannot wait to try the pineapple slaw!
I loooooove tacos. LOVE! This pineapple version has totally won me over too. Sounds so delicious! Gorgeous pics, as usual too <3
thanks friend. I’m still waiting on you to deliver dessert. 😉
Oh my gosh, these tacos look amazing!! Great recipe! I love pineapple – but have never had pickled pineapple before. I can’t wait to make this!!
let me know if you do Deborah!!
OH
MY
GOD
This is sorcery
i’m crafty. 😉
I did’t know you were from Texas 🙂 Epic tacos btw!
I would LOVE these! Pineapple + fish is my all time favorite taco combo. Yes, please!
These have got to be the prettiest tacos I’ve ever seen!
OMG that pineapple!! These tacos sound delicious!
it’s soooo good! I am bias a wee bit.
Love these colorful tacos!
That pineapple slaw on top sounds AMAZING! What a great idea.
it truly is!
I had the BEST mahi mahi fish tacos at the beach and now all I’m craving is fish tacos. Another huge craving of mine has been pineapple so they literally sound like the perfect way to satisfy all my cravings. I totally can’t wait to try these out! A
xxMeah
ohhh what beach?
This is healthy Taco Tuesday perfection! I cannot wait to make these!! The pineapple slaw looks SO good!
these pictures are so bright and amazing and I just KNOW how awesome these tacos are because pickled pineapple is the ISH!
OMG these look so incredible!! I bet that pickled pineapple is soooo good!
It is! I want it on everything!!
Hi there
These look incredible. I am trying to avoid sugar. Will be pickled fruit turn out OK do you think without sugar.
Actually, I think it might be sweet enough with just fruit if you leave in some of the natural juice. I haven’t tried though. I say go for it!!
SO vibrant and beautiful!!! LOVE!
Those look absolutely INCREDIBLE! Fish tacos are one of my favorite things, but I never think to make them at home. I think that needs to change ASAP!
I would deliver to you if i could. Or have you over! It’s SOOO good to hear from you. <3
You’re such a good wife! Vegas actually likes avocado toast. At least she eats it when I make it… I figure it’s better for her than a super buttery slice slathered with jelly. LOL!
I love these tacos! I’m a good SoCal resident – I could eat tacos basically every day of the week. My favorite are scallop or carne asada… but I don’t discriminate.
(P.S. I didn’t even notice the pics; I was just looking at the pretty food.)
You’re a good wifey too. I think we deserve an award or a spa day. right?
Fish tacos are literally my favorite thing in the whole entire world <3
I love fish tacos, but I rarely eat them. I wonder why that is! I also love avo toast, but I rarely eat it as well. Hahaha. Your bright, beautiful photos are nice to look at on this dreary Monday morning!!
I LOVE fish tacos Lindsay, and these sound incredible! And they have to be the prettiest tacos ever too!
I’ve been craving fish tacos like WHOA. These look amazing!
This looks like a healthy alternative to traditional tacos, but I’m not sure what makes these ‘Baja’. Can you explain a bit?
Sure thing! And i just added a new picture with the avocado cream sauce. Baja tacos usually involve a blackened fish or chicken, cabbage slaw, and a cream sauce of some sort. It’s totally different flavors than other mexican tacos. If that makes sense? Really light, fresh, and fruit/lime sweetened.
This is something I could eat every day!