Air Fryer Tex-Mex Crispy Fish Tacos


Units Scale
  • 2 lbs. skinless salmon, cut into one inch, finger long strips
  • 2 cups crunched up tortilla chips (can substitute cornmeal and add a tsp salt)
  • 1 tbsp taco seasoning
  • 1 tsp cumin
  • 1 tsp mild chili powder
  • 1/2 tsp smoked paprika
  • 1.52lbs salmon
  • 1 cup cassava flour
  • 2 eggs, beaten
  • Vegetable spray

For the tacos:

  • 2 mangos
  • 4 avocados
  • 812 corn tortillas or romaine lettuce leaves
  • Chopped cilantro
  • Lime wedges
  • Sliced shallots
  • Chopped jalapenos

Special equipment: electric air fryer or air fryer basket


  1. Heat oven to 400 degrees. Place the tortillas, taco seasoning, cumin, chili powder, and paprika into a blender or food processor and pulse until pulverized and the consistency of flour.
  2. Place the cassava flour in one bowl, the beaten eggs in another, and the seasoned tortilla chip flour in another.
  3. Sprinkle the salmon strips lightly with salt, then dip in the cassava flour, shake off gently, then dip in the egg wash, and finally the tortilla chip flour mixture.
  4. Place all the strips on the air fryer basket and make sure the pieces are not touching.
  5. Spray generously with vegetable spray and bake for 5 minutes, then flip, spray with more vegetable spray and bake for another 5-8 minutes or until golden on all sides.
  6. Meanwhile, dice avocado, mango, chop cilantro and jalapeño, and slice shallots.
  7. To serve, arrange the salmon strips on romaine leaves or corn tortillas, squeeze with lime juice and use toppings of choice.

Keywords: Air Fryer Fish Tacos