Name: Air Fryer Fish Tacos with Lime and Cilantro Aioli
Prep time: 20 min
Cook time: 15 min
Ingredients: 1/2 cup mayonnaise; 1 14.5 ounce can Red Gold® Petite Diced Tomatoes with Green Chilies, Lime Juice & Cilantro 14.5 oz, drained; 1/2 onion (chopped); 1/2 cup chopped fresh cilantro; 1/4 cup extra virgin olive oil; 4 tablespoons orange juice; 2 garlic cloves (minced); 1 teaspoon dried oregano; 2 teaspoons chili powder; 1 teaspoon cumin; Salt and black pepper to taste; 1 pound white flaky fish (cod); 8 flour tortillas (heated); 3 cups shredded red cabbage

Say hello to summer by making these quick air fryer fish tacos that are topped with an easy and delicious tomato aioli!

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These Air Fryer Fish Tacos are about to be your new favorite meal! They’re easy to make and they taste fantastic! You can use any white fish to make these, but I generally prefer cod filets for fish tacos, since it holds its shape really well and has a nice mild flavor.

Overhead shot of air fryer fish tacos made with Red Gold Tomatoes on a light background. — Air Fryer Fish Tacos are a great weeknight dinner option.

Using Red Gold Diced Tomatoes with Lime Juice and Cilantro is the perfect way to make a quick and easy aioli! If you can’t find the tomatoes with lime and cilantro, I recommend using the Diced Tomatoes with Chilis and adding in the juice of one lime and a tablespoon of chopped fresh cilantro.

See a story about these delicious tacos here!

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Ingredients Needed

Mayonnaise
1 (14.5 ounce) can of Red Gold Petite Diced Tomatoes with Chilies, Lime Juice and Cilantro
Onion
Cilantro
Olive Oil
Fresh Orange Juice
Garlic
Dried Oregano
Chili Powder
Cumin
Salt and pepper
Flaky White Fish
Tortillas
Red Cabbage
Optional: avocado, pickled red onion, hot sauce, or your other favorite taco toppings.

Straight on shot of air fryer fish tacos made with Red Gold Tomatoes on a light background. — Using your air fryer for the fish guarantees a perfectly cooked and not overly dry fish!

Recipe Notes

Flavor: the fish is well seasoned in the marinade, which has a tiny kick but is not spicy at all.

Texture: the fish is flaky and light, and the is nicely complimented by the creamy aioli and crunchy cabbage.

Ease: this is a super easy meal to make. The marinating takes longer than the cooking, but you could bump it down to 20-30 minutes of marinating time and still get fantastic flavor. The air fryer makes it so easy to get the meal on the table quickly.

Tips and Tricks

If you don’t have an air fryer, you can grill the fish on a grill pan, on the grill or bake the fish in the oven at 400 F. for 10-12 minutes.
If you don’t like cilantro, go ahead and leave it out, or just add less. But I promise that there’s not a strong cilantro taste to the fish once it’s cooked.
Don’t let the fish marinate for too long. You don’t have a LOT of citrus in the marinade, but citrus juices will begin to cook proteins if left in contact with them for too long. You don’t want to let the marinade go for any longer than an hour.
When picking fish up at the fish counter, ask the person working to allow you to smell the fish. Fresh fish should smell like the ocean, but it shouldn’t smell fishy.

FAQ's

What type of fish is best for fish tacos? You want a mild whitefish for this recipe. I almost always use cod for fish tacos, but tilapia or halibut work well too.

Are these tacos healthy? Fish is a great source of lean protein, and the addition of tomatoes, cabbage and avocado make the tacos even more nutritious. To save fat, use low-fat mayo for the aioli.

How should I store any leftover fish? Leftover fish should be okay for a day or two if kept in an air-tight container in the fridge. It might technically be safe to eat after the 2^nd day, but I wouldn’t recommend it.

Air Fryer Fish Tacos with Lime and Cilantro Aioli

Say hello to summer by making these quick air fryer fishtacos that are topped with an easy and delicious tomato aioli!

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Prep Time 20 mins

Cook Time 15 mins

Servings 4

Ingredients

½ cup mayonnaise
1 14.5 ounce can Red Gold® Petite Diced Tomatoes with Green Chilies, Lime Juice & Cilantro 14.5 oz, drained
½ onion chopped
½ cup chopped fresh cilantro
¼ cup extra virgin olive oil
4 tablespoons orange juice
2 garlic cloves minced
1 teaspoon dried oregano
2 teaspoons chili powder
1 teaspoon cumin
Salt and black pepper to taste
1 pound white flaky fish cod
8 flour tortillas heated
3 cups shredded red cabbage

Instructions

Combine mayonnaise and tomatoes to make the Lime & Cilantro Aioli.
In a small bowl combine onion, cilantro, olive oil, orange juice, garlic and oregano; stir to combine. Sprinkle fish with chili powder, cumin, salt and black pepper. Spread half of the onion mixture over bottom of a glass baking dish. Arrange fish on top of mixture, spoon remaining mixture over the fish.
Cover and chill for 30 minutes. Turn fish, cover and chill another 30 minutes.
Preheat your air fryer to 380. Remove the fish from the marinade and scrape off any extra marinade. Spray the bottom of the air fryer basket with non-stick spray and add the fish. Cook for 6-8 minutes or until fish is cooked through and flakes easily with a fork.
Remove the cooked fish, divide between the tortillas. Top with the cabbage, aioli and any other toppings you love!

This post is brought to you by Red Gold Tomatoes. All opinions, content, and words are my own. Thank you for supporting sponsors that allow me to continue to create new recipes for you here on Sara’s Tiny Kitchen

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