By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 4
691 cal · 25 min
Air Fryer Fish Tacos with Avocado Salsa
Recipe GLPR8a48869d9edd4b
Crispy air-fried cod fillets seasoned with taco spices, served in warm corn tortillas and topped with a smooth, creamy avocado salsa made from fresh cilantro, lime, and jalapeño. Finished with crunchy red cabbage and tangy crumbled cheese for a light, flavorful meal.
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Ingredients
4 (6-oz.) skinless cod fillets
1 (1-oz.) packet taco seasoning
1 ripe avocado, halved and pitted
0.5 cup cool water
0.25 cup chopped white onion
0.25 cup packed fresh cilantro leaves, plus more for serving
2 tablespoons fresh lime juice
0.5 teaspoon kosher salt, or more to taste
1 jalapeño, stemmed, seeded, and thinly sliced, divided
12 corn tortillas, warmed
0.5 cup shredded red cabbage
0.5 cup crumbled queso fresco or feta cheese
Directions
Pat the cod fillets dry using paper towels. Season all sides of each fillet evenly with the taco seasoning.
Coat the air fryer basket lightly with cooking spray. Arrange the cod fillets in a single layer in the basket, spacing them about 0.5 inch apart. Lightly coat the tops of the fillets with cooking spray.
Set the air fryer to 350°F and cook for 6 to 8 minutes, flipping the fillets halfway through cooking. The cod is done when it is just cooked through, opaque, and flakes easily with a fork (internal temperature of 145°F). Transfer to a serving plate.
While the fish cooks, combine the avocado, water, chopped onion, cilantro, lime juice, salt, and half of the sliced jalapeño in a food processor. Pulse until the mixture is smooth. Taste and add more salt if desired.
Using a fork, gently flake the cooked cod into bite-sized pieces. Divide the flaked fish among the warmed tortillas.
Top each tortilla with the avocado salsa, shredded red cabbage, crumbled queso fresco, and the remaining sliced jalapeño. Serve immediately with fresh cilantro leaves and lime wedges on the side.
Comments
This recipe hits well for Charlotte: cod and queso fresco are reliably stocked at Harris Teeter, Food Lion, and Publix, and avocados, limes, jalapeños, and red cabbage are standard year-round at all major chains. The 25-minute timer is honest for air frying and assembly, though fresh guacamole-making adds real prep time beyond stated. At roughly $12–14 for four servings ($3–3.50 per person), the cost is fair for seafood, kept down by simple pantry staples and skip-the-restaurant pricing. The dish suits weeknight weeknight meals with minimal active attention once the fish goes in the fryer, but tacos are a same-night affair—no meaningful reheats—and it's not a family slow-burn; you eat it fresh or lose texture. No special stops required, but this is coast-inflected food in a landlocked suburb; it's good when you want brightness, not a local staple.
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