Air Fryer Mahi Mahi Fish Tacos

These air fryer mahi mahi fish tacos are light, fresh, and unbelievably flavorful. The mahi mahi cooks up tender and juicy inside with lightly crisp edges, then gets tucked into warm tortillas and topped with a bright, tangy lime slaw. Everything tastes zesty, clean, and super satisfying — and the best part is, they’re ready in under 20 minutes.

Not sure what else to make with fish? Try these 17 Side Dishes For Fried Fish. Now for the mahi mahi tacos you’ve been waiting for!

Jump to:

• Why You’ll Love This Recipe
• Video Instructions
• Ingredients & Substitutions
• Instructions
• Pro Cooking Tips
• FAQs
• Air Fryer Mahi Mahi Fish Tacos

Why You’ll Love This Recipe

• Fresh, bright flavor: These tacos taste like sunshine in food form. The lightly seasoned mahi mahi has just enough warmth and savoriness, and when you pair it with the citrusy lime slaw, everything comes alive. 
• Light but satisfying: The fish is tender and flaky, the slaw is crisp and refreshing, and together they create that “I could eat another one” feeling instead of the heavy fullness fried tacos can bring.
• Ready fast: This is one of those recipes I reach for when I want something that feels special but I don’t have time for complicated cooking. From seasoning to serving, you’re eating in about 20 minutes — the air fryer does most of the work.
• Healthy and simple ingredients: There’s nothing fussy here. Fresh fish, pantry spices, lime, cabbage, and tortillas — that’s it. No strange ingredients, no tricky techniques. Just real, wholesome food with amazing flavor.
• Perfect for taco night: Whether it’s a casual family dinner, summer gathering, or themed taco night, these are always a hit. Everyone can build their own, add toppings they love, and the flavors are friendly enough for kids but exciting enough for adults.

Video Instructions

Ingredients & Substitutions

• Mahi Mahi: I love mahi mahi because it’s firm, mild, and holds up beautifully in tacos. You can also use cod, halibut, tilapia, or even salmon.
• Olive oil: This helps the seasoning cling and keeps the fish moist. If you don’t have o;ive oil on hand, avocado oil works well too.
• Chili powder & paprika: Adds warmth, smokiness, and color without overpowering.
• Cabbage: This adds crunch and fresh bite to the slaw. I like to switch it up a bit by swapping for coleslaw mix or finely sliced romaine.
• Cilantro + lime: Brightens everything and ties the tacos together. Lemon can replace it if you don’t have lime.
• Tortillas: You can use whichever you like best. As a substitute you can use corn tortillas (gluten-free + authentic) or flour tortillas (Softer and flexible).

Instructions

Step 1 – Season the Fish

Pat the mahi mahi dry. Toss with olive oil, chili powder, paprika, garlic powder, salt, and pepper until evenly coated.

Step 2 – Air Fry the Mahi Mahi

Place the seasoned fish in the air fryer basket. Cook at 400°F (200°C) for 8–10 minutes, flipping halfway, until flaky and lightly crisp.

Step 3 – Prepare the Lime Slaw

In a bowl, combine shredded cabbage, cilantro, lime juice, salt, and pepper. Toss to coat.

Step 4 – Warm the Tortillas

Heat tortillas in the air fryer for 20–30 seconds or warm in a skillet until soft and pliable.

Step 5 – Assemble the Tacos

Fill each tortilla with mahi mahi. Add slaw. Finish with extra lime juice or your favorite sauce and serve.

Pro Cooking Tips

• Pat the fish dry: I always make sure to blot the mahi mahi with paper towels before seasoning. When there’s too much moisture, the fish steams instead of getting that nice lightly crisp exterior. Dry fish = better texture, better browning, and more flavor.
• Don’t overcook: Mahi mahi is amazing when juicy and flaky… and disappointing when dry. I’ve definitely pushed it a minute too long before and regretted it. As soon as it flakes easily with a fork, it’s ready. Pull it out and let the residual heat finish the job.
• Season confidently: Fish may seem delicate, but it actually handles bold seasoning beautifully. I’ve learned not to be shy — chili powder, paprika, garlic, salt, pepper — they bring life to the fish and make every bite pop with flavor.
• Warm the tortillas: This is a small step that makes a huge difference. When I warm tortillas, they become softer, more flexible, and don’t tear when I load them with fillings. Plus, that slight warmth makes the whole taco experience better.
• The sauce takes it to the next level: These tacos are great on their own, but sauce is what makes them unforgettable. Sometimes I go with chipotle mayo for smoky heat, sometimes a refreshing lime crema, and other times something fun like mango salsa. Every version feels like a restaurant taco at home.