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Get ready to enjoy another speedy dinner with our Air Fryer Fish Stick Tacos recipe. Featuring crispy, air-fried fish that’s perfectly seasoned and served in warm tortillas, these tacos are topped with a refreshing and creamy slaw and a zesty lime crema. It’s a quick and easy dinner option that brings the flavors of a food truck favorite right to your dinner table.
Even better, these flavorful air fryer fish tacos with a squeeze of lime are healthier than other cooking methods!
Around here, we are all about getting dinner on the table in a jiffy! With busy schedules or on those evenings when you don’t have it in you to be in the kitchen for an hour or more, air fryer recipes are perfect!
Why does air frying make dinnertime easier? They cook food fast and come out super crispy! And who wants to deal with the big mess that comes with using a lot of oil? Plus, it’s healthier cooking without it.
This speedy supper is quick and simple and makes really tasty meals without a hassle.
Looking for more delicious air-fried recipes? Try my Air-Fried Meatballs Recipe, Juicy and Tender Hamburgers, and tasty Buffalo Chicken Quesadillas.
Ingredient Notes
Variations and Substitutions
- Fresh Fish Options: Look for firm, mild-flavored white fish like cod, sole, snapper, sea bass, mahi mahi, grouper, flounder, tilapia, or halibut. Wild and local fish are best, but frozen work too—just thaw before coating and cooking. You can also skip the crispy batter for seasoned pan-fried, grilled, or baked fish. This original recipe is designed for quick and easy.
- Cajun Seasoning Kick: Add Cajun seasoning to the fish sticks for a flavorful kick, perfect if you like your tacos a bit spicier.
- Additional Toppings: For extra flavor, top your tacos with fresh cilantro and creamy avocado slices. You can also try toppings like fresh mango salsa, grilled pineapple slices, add in jalapeño coleslaw, pickled red onion, shredded cabbage, pico de gallo, or corn salsa.
- Make Fresh from Fish Filets: To make your own fish strips, cut pieces of fish into 1-inch-wide by 3-inch-long strips. Coat them in a mixture of mayonnaise and lemon juice, then dip each strip into a mixture of panko breadcrumbs or cornmeal, flour, Cajun seasoning, paprika, garlic powder, salt, and pepper. Make sure to coat all sides evenly.
- Keep it Simple: Use a pre-made slaw mix to simplify the process of making the slaw.
- Make it Authentic: For an authentic touch, use Mexican crema instead of sour cream as a topping.
- Additional Substitutions: You can also try adding chili powder and a squeeze of lemon juice for extra zest and flavor.
How to Make The Best Fish Stick Taco Recipe
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
Step 1 | Sriracha Lime Crema
Grab a small mixing bowl and whisk together all the ingredients for the Sriracha Lime Crema. Pop it in the fridge until you’re ready to use it—letting it hang out for at least 1 to 2 hours gives the flavors time to really come together.
Step 2 | Cilantro Lime Slaw
In another bowl, whisk up all the ingredients for the slaw except the cabbage (or coleslaw mix).
Once everything’s mixed, toss in the cabbage and give it a good stir to coat everything evenly.
Step 3 | Cooking the Fish Sticks
Fire up your air fryer and cook the fish sticks in a single layer at 400 degrees Fahrenheit for about 8 minutes—they should come out golden brown and crispy.
Don’t crowd them too much; if you’ve got a lot, you might need to make them in batches.
Step 4 | Putting It All Together
Heat a skillet over medium heat. Cook both sides of each tortilla until they’re a nice touch of color.
Next, layer each tortilla with a fish stick and a piece of pineapple. Pile on some slaw and drizzle with that tasty crema you chilled earlier. If you’re feeling fancy, sprinkle on some cotija cheese and chopped cilantro. A squeeze of fresh lime juice adds the perfect finishing touch.
Serve ’em up with lime wedges on the side for an extra splash of citrusy goodness. Enjoy!
Recipe Tips
- Make the Sauce Ahead: You can certainly throw this together quickly, but as with any sauce or dip, the flavor intensifies as it chills in the fridge. I like to make this one an hour or two ahead for the best flavor. You can make it the day before or morning of to keep it simple. It will hold in the fridge for up to 5 days.
- Air Fryer Rule #1: Make sure to cook the fish sticks in a single layer in the air fryer—no overcrowding. It helps them get crispy all around. If you’re doing multiple batches, keep an eye on the second one; it might cook a bit quicker.
- Warm Tortillas: Heat up your corn or flour tortillas in a skillet before filling them. It gives them a nice char and makes them more flexible for wrapping around the fillings without falling apart.
For more tips, see our Variations and Substitutions and Recipe FAQs.
Storage & Make Ahead Instructions
- TO STORE: The fish sticks do not store particularly well and are best enjoyed freshly air-fried. The slaw usually lasts in the fridge for about 2 days before becoming too watery, and the sauce will keep well in the refrigerator for at least 5 days in an airtight container.
- Can I RE-WARM these? I’d suggest only making enough fish sticks for how many tacos you’ll eat. This makes enough slaw and sauce for about 12-15 small tacos, but rewarmed fish sticks aren’t great. If you aren’t eating that many tacos, I’d suggest cooking more fish sticks when you plan to eat the leftover slaw and sauce, and not all at once.
- MAKE-AHEAD: Since the fish sticks are best made fresh, to get a head start, I suggest prepping by slicing the pineapple and cabbage (or make it super easy and buy a slaw mix). Make the sauce and slaw the day before. When ready to serve all you have to do is pop the fish stick in the air fryer and warm the tortillas. Then, dinner is ready in 15 minutes.
What to Serve with Tacos with Air Fryer Fish Sticks
Add some extra nutrition to the meal by serving the tacos with my Cucumber Tomato Avocado Salad or serve it restaurant-style by dipping crispy tortilla chips into one or all three of these classic dips: Restaurant Style Salsa, creamy Guacamole, Easy Refried Beans. Yum!
More Easy Taco Recipes
- Cheesy Oven Baked Beef Tacos
- Dorito Taco Salad Recipe
- Carne Asada Taco Recipe
- Jalapeño Cornbread Taco Pie
- Instant Pot Cheesy Taco Pasta
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Air Fryer Fish Stick Tacos
Equipment
Ingredients
- 15 high quality fish sticks
- 15 white corn tortillas, or your favorite
- cotija cheese crumbles
- 15 pieces thinly cut fresh pineapple, you can chop if preferred
Sriracha Lime Crema
- ½ cup mayo
- ⅓ cup sour cream
- 1 ½ teapsoon sriracha
- 1 tablespoon lime juice
- ½ teaspoon smoked paprika
- ¼ teaspoon cumin
- ½ teaspoon garlic powder
Cilantro Lime Slaw
- ¼ cup mayo
- 2 tablespoons sour cream
- 1 lime, juiced
- ⅛ teaspoon cumin
- ¼ teaspoon garlic powder
- ⅛ teaspoon kosher salt, or to taste
- pinch cayenne pepper
- 3 tablespoons chopped cilantro
- 2 ½ cups thinly sliced cabbage or slaw mix
Instructions
Sriracha Lime Crema Instructions
- In a small mixing bowl, whisk together all the Sriracha Lime Crema ingredients and keep in the fridge until ready to serve. The sauce is best if it sits for at least 1 to 2 hours in the fridge before using.
Cilantro Lime Slaw Instructions
- In a medium mixing bowl, whisk all the ingredients together, except the cabbage (or coleslaw mix). Add the cabbage and toss to combine.
Fish Sticks and Serving
- Cook fish sticks in the air fryer for about 8 minutes at 400℉. Do not overcrowd. If you have to do this in 2 batches, the second batch may cook a minute or 2 faster.
- Place a skillet over medium heat and heat both sides of each tortilla until the tortilla is warm and starting to get a touch of color. You can also do this in the air fryer; I just find it quick and easy on the stovetop.
- Place a fish stick and pineapple piece on each tortilla. Top each taco with slaw and drizzle with sauce. Sprinkle with cotija cheese and chopped cilantro if desired. A squeeze of lime juice is a great finishing touch to each taco.
Notes
- Make the Sauce Ahead: You can certainly throw this together quickly, but as with any sauce or dip, the flavor intensifies as it chills in the fridge. I like to make this one an hour or two ahead for the best flavor. You can make it the day before or morning of to keep it simple. It will hold in the fridge for up to 5 days.
- Air Fryer Rule #1: Cook the fish sticks in a single layer in the air fryer—no overcrowding. This helps them get crispy all around. If you’re doing multiple batches, keep an eye on the second one; it might cook a bit quicker.
- Warm Tortillas: Heat up your corn or flour tortillas in a skillet before filling them. It gives them a nice char and makes them more flexible for wrapping around the fillings without falling apart.
- TO STORE: The fish sticks do not store particularly well and are best enjoyed freshly air-fried. The slaw usually lasts in the fridge for about 2 days before becoming too watery, and the sauce will keep well in the refrigerator for at least 5 days in an airtight container.
- MAKE-AHEAD: Since the fish sticks are best made fresh, to get a head start, I suggest prepping by slicing the pineapple and cabbage (or make it super easy and buy a slaw mix). Make the sauce and slaw the day before. When ready to serve all you have to do is pop the fish stick in the air fryer and warm the tortillas. Then, dinner is ready in 15 minutes.
- Can I RE-WARM these? I’d suggest only making enough fish sticks for how many tacos you’ll eat. This makes enough slaw and sauce for about 12-15 small tacos, but rewarmed fish sticks aren’t great. If you aren’t eating that many tacos, I’d suggest cooking more fish sticks when you plan to eat the leftover slaw and sauce, and not all at once.
Nutrition Information
Nutritional Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
©️Soulfully Made
