If you're new here, I should let you now that I LOVE Mexican food.
Like, I'm obsessed.
Some of my favorite Mexican recipes are my Instant Pot White Chicken Chili, Baked Chicken Taquitos with Avocado Crema, Sweet Chili Lime Pulled Pork Tacos, and Huevos Rancheros Enchiladas.
So naturally, when I had the inspiration for fish tacos, I knew it was a winner.
But these aren't just any ol' fish tacos. These are Air Fryer Fish Tacos with Mango Salsa made with juicy blackened tilapia, crunchy red cabbage, fresh mango salsa, and sriracha ranch!
I promise you'll be just as obsessed with them as I am!
It's so easy to make: a quick marinade for the fish and let the air fryer do the rest! Oh, and the mango salsa is just dicing all the ingredients. So simple!
It's high protein: more protein means less of a glucose spike and you'll stay fuller longer after your meal. It also helps balance your metabolism!
It's colorful: color means nutritious! The combination of purple cabbage, mango, avocado, red pepper, and white fish not only provides a variety of nutrients but it'll make you excited to eat your food, too!
It's well balanced: in one serving, there's grains, lean protein, fruits, and vegetables! There's also heart healthy fats, 33 grams of protein, and 27 grams of fiber.
It's packed with flavor: I'm not kidding when I say it's an explosion of flavor. But there's just the right amount of each flavor too, so one doesn't overpower the other.
It's diet friendly: these tilapia tacos are naturally dairy free and low carb, and they're easily gluten free too.
Step 1: if using frozen tilapia, thaw according to package instructions prior to marinating.
Step 2: in a small bowl, whisk together the olive oil, lime juice, lime zest, cumin, salt, coconut sugar, garlic powder, chili powder, oregano, onion powder, and cinnamon until well combined.
Pour into a gallon size ziploc bag and toss the tilapia in the marinade. Marinate in the fridge for at least 30 minutes, up to 2 days, before cooking.
Step 3: when the fish is done marinating, place the filets in an even layer in the air fryer. Be sure to spray the basket with cooking spray and don't let the fish overlap! Baste the fish with any remaining marinade.
Step 4: fry in batches in the air fryer for 9-11 minutes at 400°F until the fish is cooked through. Shred with two forks, then cover with foil and set aside until ready to serve.
Step 5: while the fish cooks, make the mango salsa. Dice the mango, avocado, red pepper, and red onion into bite size pieces. I try to make them the size of my thumbnail, for reference.
When preparing the cucumber, slice in half lengthwise, then scoop out the seeds with a spoon. Then, slice the cucumber in thin strips and dice into bite size pieces.
Step 6: toss together all salsa ingredients in a large bowl. Set aside until ready to serve.
Step 7: in a small bowl, whisk together the ranch dressing and the sriracha sauce until smooth.
Step 8: assemble the tacos. One on tortilla, spread two tablespoons of cabbage, one heaping tablespoon of fish, 1/4 cup of mango salsa, and 1 tablespoon of sriracha ranch. Et voila!
4 ounces of fish will make approximately 3 tacos. To make things simple, I take a 4 ounce filet before shredding so I have exactly one serving of fish, then I'll shred it on my plate and divide it into three portions for the three tacos.
Yes! White fish is a lean protein with 20g-23g of protein per 4 ounce serving. These air fryer fish tacos are topped with a fresh mango salsa too, so there's fruit and vegetables in each serving as well.
This recipe uses tilapia, but any white fish like mahi mahi, cod, or snapper will also work. Just make sure to use an equal amount of fish by weight if you choose another type of fish for this recipe.
I did not use gluten free tortillas, but to make these fish tacos gluten free, use your favorite gluten free tortilla or omit the tortillas and serve as a salad.
Yes! However, because the mango salsa is made with fresh produce, I recommend either making it when you're ready to eat your tacos OR meal prepping the entire recipe and finishing it within the next 4 days. After 4 days, the mango salsa softens and becomes soggy.
Store the prepared fish in an airtight container in the fridge for up to 4 days. Keep all toppings, including the sriracha ranch, in their own containers or bags.
Yes! Marinate the fish according to the recipe instructions, then bake at 425 for 8-10 minutes. Switch the oven to broil and broil for 2-3 minutes until the fish has browned on top.
OMG please please make these air fryer fish tacos! They are easily one of my absolute favorite recipes and I know you'll love them.
If nothing else, just make the mango salsa and eat it by the spoonful. You can thank me later.
Be sure to leave a star rating and review below if you try the recipe so other readers know how you liked it!
Juicy blackened tilapia, crunchy red cabbage, fresh mango salsa, and sriracha ranch. The absolute BEST recipe. You can't go wrong with these Air Fryer Fish Tacos with Mango Salsa! They're naturally low carb, dairy free, and easily gluten free.
*If using frozen fish, thaw according to package instructions, then proceed with recipe. See blog post for more details, including substitutions.
**I use this brand, but you can use any brand you like, including gluten free tortillas. The size (28g) is what matters!
***See blog post for tips on preparing the cucumber.
Nutrition facts are a calculated estimate of 3 tacos (4 oz. of fish with portioned toppings from instructions). To find the nutrition profile for one taco, divide the nutrition facts below by 3.
Serving: 3 tacos / Calories: 456 / Fat: 22.8g / Saturated fat: 4.2g / Carbohydrates: 55.5g / Fiber: 27g / Sugar: 16.8g / Protein: 33g
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