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Air Fryer Baja Fish Tacos

Air Fryer Baja Fish Tacos

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Air Fryer Baja Fish Tacos are a healthier version of the deep-fried classic we all know and love. Cod is lightly breaded in seasoned panko and air-fried until golden. The crisp and flavorful fish is then tucked into toasty corn shells and topped with thinly shredded cabbage, avocado, homemade pico and chipotle crema
Course Mains & Entrees
Cuisine Mexican
Keyword air fried, air fryer, condo de mayo, fish, fish tacos, seafood, taco tuesday, tacos
Prep Time 20 mins
Cook Time 16 mins
Total Time 36 mins
Servings 6 servings (2 tacos each)
Calories 517
Author Laurie McNamara



  • 1/4 cup plain non-fat greek yogurt
  • 2 tablespoons mayonnaise
  • 1/2 lime juiced
  • 1 to 2 small chipotles in adobo
  • 3/4 teaspoon chipotle powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder


  • 2 pounds cod I prefer loins as to fillets, cut into 1½ inch pieces
  • 1 egg
  • 1/4 cup Mexican beer
  • 1 cup panko breadcrumbs - store bought or [homemade]
  • tablespoons [homemade baja seasoning]
  • olive oil spray
  • 12 white corn tortillas
  • finely shredded cabbage
  • 1 avocado thinly sliced
  • 1 recipe [homemade pico de gallo for serving]
  • lime wedges for serving



  • In the bowl of a mini food processor, measure and add the yogurt, mayonnaise, lime juice, chipotle pepper(s), chipotle powder, garlic and onion powder. Blend until smooth. Refrigerate until ready to serve.


  • Blot the cod with paper towel and cut into 1-1/2 inch pieces.
  • In a medium bowl, whisk egg with 1/4 cup beer or water. To a second medium bowl, toss the panko with baja seasoning.
  • Working in batches, dip the fish into the egg mixture, drain excess back into the bowl before rolling and pressing the fish into the seasoned panko mixture. Transfer to a clean platter. Repeat. Lightly spray the top of the coated fish with olive oil spray.
  • Preheat your air fryer to 390°. Spray the basket or grill insert with olive oil spray. Work in batches, air frying the fish for 8 minutes or until the internal temperature is 145°.
  • Meanwhile, lightly toast the corn shells in a dry skillet over medium-high heat, until warm and lightly golden in spots. About 30 seconds a side in a preheated skillet. Keep warm in a clean kitchen towel.
  • Fill shells with crispy baja fish, top with shredded cabbage, sliced avocado, pico de gallo and avocado cream. Squeeze fresh lime juice over top before devouring.


  • You can omit the egg mixture and panko and just season the fish with the baja seasoning if desired.
  • The prep/cook times listed are for the fish and taco shells and not for prep of other toppings.
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Serving: 2tacos | Calories: 517kcal | Carbohydrates: 48g | Protein: 46g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 12g | Cholesterol: 118mg | Sodium: 426mg | Fiber: 7g | Sugar: 9g