Tilapia fish tacos with cabbage, mango salsa, and sriracha ranch on soft tortillas

Air Fryer Fish Tacos with Mango Salsa

Juicy blackened tilapia, crunchy red cabbage, fresh mango salsa, and sriracha ranch. The absolute BEST recipe. You can't go wrong with these Air Fryer Fish Tacos with Mango Salsa! They're naturally low carb, dairy free, and easily gluten free.

Prep:

20

minutes

Cook:

10

minutes

Total:

30

minutes

Servings:

12

Ingredients

For the Fish Tacos

  • 1 lb. tilapia filets*
  • 2 Tbsp olive oil
  • 1 lime, juiced and zested
  • 1 tsp cumin
  • 1 tsp salt
  • 1 tsp coconut sugar
  • 1/2 tsp garlic powder
  • 1/2 tsp chili powder
  • 1/2 tsp oregano
  • 1/4 tsp onion powder
  • 1/4 tsp cinnamon
  • 1 1/2 C thinly sliced red cabbage
  • 3/4 C Bolthouse Farms Cucumber Ranch
  • 1 Tbsp sriracha
  • 12 low carb snack size tortillas**

For the Mango Salsa

  • 1 mango, finely diced
  • 1 avocado, finely diced
  • 1/2 red pepper, finely diced
  • 1/2 cucumber, deseeded and finely diced***
  • 1/4 red onion, finely diced
  • 1/4 C chopped cilantro
  • 1/2 tsp salt

Instructions

  1. In a small bowl, whisk together the olive oil, lime juice, lime zest, cumin, salt, coconut sugar, garlic powder, chili powder, oregano, onion powder, and cinnamon until well combined. Pour into a gallon size ziploc bag and toss the tilapia in the marinade. Marinate in the fridge for at least 30 minutes, up to 2 days, before cooking.
  2. Place the tilapia filets in the air fryer basket in an even layer and baste the fish with any leftover marinade. Be sure not to overcrowd the basket or let the fish overlap.
  3. Fry in batches at 400°F for 9-11 minutes until the fish is cooked through. Shred with two forks, cover with foil, and set aside.
  4. While the fish cooks, make the mango salsa by tossing together all salsa ingredients in a large bowl. Set aside until ready to serve.
  5. Make the sriracha ranch by mixing the Bolthouse Farms ranch with the sriracha sauce.
  6. To serve, add 2 tablespoons cabbage, 1 heaping tablespoon fish, 1/4 cup mango salsa, and 1 tablespoon ranch to one tortilla.

Notes

*If using frozen fish, thaw according to package instructions, then proceed with recipe. See blog post for more details, including substitutions.

**I use this brand, but you can use any brand you like, including gluten free tortillas. The size (28g) is what matters!

***See blog post for tips on preparing the cucumber.

Nutrition facts are a calculated estimate of 3 tacos (4 oz. of fish with portioned toppings from instructions). To find the nutrition profile for one taco, divide the nutrition facts below by 3.

Nutrition

Serving: 3 tacos / Calories: 456 / Fat: 22.8g / Saturated fat: 4.2g / Carbohydrates: 55.5g / Fiber: 27g / Sugar: 16.8g / Protein: 33g