Craving the irresistible crunch of classic fish tacos but want to keep it keto? These Air Fryer Crispy Fish Tacos deliver all the golden, flaky satisfaction without the carbs or deep-frying mess. By using almond flour and a clever spice blend, you get a crisp coating that clings to tender white fish, all made in the air fryer for maximum ease and minimal oil.
Perfect for busy weeknights or a light summer lunch, this recipe is ready in under 30 minutes and uses just a handful of ingredients. The air fryer ensures the fish fillets cook evenly, developing a crunchy exterior while staying juicy inside. Serve these flavour-packed fillets in lettuce wraps or alongside your favourite keto toppings for a meal that feels indulgent but fits your macros.
Simply coat the fish, air fry until golden, and enjoy with a squeeze of lime. Whether you’re new to keto or a seasoned pro, these crispy fish tacos are sure to become a regular in your meal rotation.
At a glance
- Time: 25 minutes
- Difficulty: Easy
- Servings: 2
- Cost: Affordable
Macros (per serving)
- Protein: 28 g
- Fat: 15 g
- Carbs: 4 g
- Energy: 260 kcal
Ingredients
- 300g White fish fillets (cod, haddock, or pollock) (Boneless, skinless)
- 40g Almond flour (Finely ground)
- 1 large Egg (Beaten)
- 1 tsp Paprika
- 1/2 tsp Garlic powder
- 1/2 tsp Salt (Or to taste)
- 1/4 tsp Black pepper
- as needed Olive oil spray (For misting)
Equipment Needed
- Air fryer
- Mixing bowls
- Tongs
- Baking parchment
- Knife
Steps
- Pat the fish fillets dry with kitchen paper and slice into taco-sized strips, about 2cm wide.
- In a shallow bowl, combine almond flour, paprika, garlic powder, salt, and black pepper.
- Beat the egg in a separate bowl.
- Dip each fish strip into the beaten egg, then coat thoroughly in the almond flour mixture, pressing gently to adhere.
- Line the air fryer basket with a piece of baking parchment (pierced to allow airflow) and lightly mist with olive oil spray.
- Arrange the coated fish strips in a single layer in the basket, ensuring they don’t touch.
- Spray the tops lightly with olive oil. Air fry at 200°C for 8–10 minutes, turning halfway, until golden and crisp.
- Remove carefully with tongs. Serve hot with your favourite keto taco accompaniments or in lettuce wraps.
Allergens & Swaps
Allergens:
Recipe contains: eggs, nuts, fish
Potential swaps:
- Almond flour → Crushed pork rinds — For a nut-free, extra-crispy coating.
- Egg → Unsweetened almond milk — Helps coating stick for egg-free option, but may be less crisp.
- White fish fillets → Chicken breast strips — For a non-fish alternative.
Serving Ideas
- Lettuce wraps – keeps it keto and adds crunch.
- With avocado salsa – for creamy, fresh contrast.
- On a salad – for a light, protein-packed meal.
Additional Info
Chefs Tips
- Cut fish into even strips for uniform cooking.
- Don’t overcrowd the air fryer basket; cook in batches if needed.
- Mist with oil for extra golden crunch.
Variations
- Add a pinch of cayenne for a spicy kick.
- Swap paprika for smoked paprika for a deeper flavour.
- Serve with a keto-friendly tartare or chipotle mayo.
Troubleshooting
- If fish is soggy, air fry for an extra 2–3 minutes.
- If coating isn’t sticking, ensure fish is dry and press coating on firmly.
- If fish breaks apart, use a spatula to lift gently.
Storage & Reheating
Store leftover fish strips in an airtight container in the fridge. Reheat in the air fryer to restore crispness.
- Fridge: up to 2 days
- Freezer: up to 1 months
- Reheat: Air fry at 180°C for 2–3 minutes until hot and crisp.
Ingredient Spotlight
White fish fillets: Lean, mild, and perfect for absorbing flavours while staying tender.
Almond flour: Creates a crisp, golden coating with minimal carbs.
FAQs
Can I use frozen fish fillets?
Yes, but thaw them completely and pat dry before coating to ensure a crisp finish.
What fish works best for this recipe?
Firm white fish like cod, haddock, or pollock hold up well and stay flaky after air frying.
How do I keep the coating from falling off?
Pat the fish dry, coat evenly, and press the almond flour mixture on firmly before air frying.
Can I make these ahead?
They're best fresh, but you can reheat leftovers in the air fryer for 2–3 minutes to restore crispness.
Is there a nut-free alternative to almond flour?
Yes, crushed pork rinds make an excellent nut-free, keto-friendly coating.
Air Fryer Crispy Fish Tacos – Golden, Crunchy, and Keto-Friendly
Ingredients
- 300g White fish fillets (cod, haddock, or pollock) (Boneless, skinless)
- 40g Almond flour (Finely ground)
- 1 large Egg (Beaten)
- 1 tsp Paprika
- 1/2 tsp Garlic powder
- 1/2 tsp Salt (Or to taste)
- 1/4 tsp Black pepper
- as needed Olive oil spray (For misting)
Instructions
- Pat the fish fillets dry with kitchen paper and slice into taco-sized strips, about 2cm wide.
- In a shallow bowl, combine almond flour, paprika, garlic powder, salt, and black pepper.
- Beat the egg in a separate bowl.
- Dip each fish strip into the beaten egg, then coat thoroughly in the almond flour mixture, pressing gently to adhere.
- Line the air fryer basket with a piece of baking parchment (pierced to allow airflow) and lightly mist with olive oil spray.
- Arrange the coated fish strips in a single layer in the basket, ensuring they don’t touch.
- Spray the tops lightly with olive oil. Air fry at 200°C for 8–10 minutes, turning halfway, until golden and crisp.
- Remove carefully with tongs. Serve hot with your favourite keto taco accompaniments or in lettuce wraps.
Allergens & Swaps
Allergens: eggs, nuts, fish
- Almond flour → Crushed pork rinds — For a nut-free, extra-crispy coating.
- Egg → Unsweetened almond milk — Helps coating stick for egg-free option, but may be less crisp.
- White fish fillets → Chicken breast strips — For a non-fish alternative.
Nutrition (per serving)
- Protein: 28 g
- Fat: 15 g
- Carbs: 4 g
- Energy: 260 kcal
