Why You’ll Love Air Fryer Fish Tacos With Blackened Catfish Recipe
These tacos combine bold Cajun seasoning with fresh Tex‑Mex toppings for a crowd‑pleasing meal. They cook in about 17 minutes thanks to the air fryer, and the mix of spicy, creamy, and tangy flavors makes every bite irresistible.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Air Fryer Blackened Catfish Tacos
1 pound catfish
1/4 cup melted butter
1/4 cup Cajun blackening seasoning
8 flour tortillas (8‑inch)
1 recipe cilantro lime slaw
1 recipe chipotle aioli
Fresh salsa for serving (optional)
Lime wedges for serving (optional)
Chipotle Aioli
1/4 cup mayonnaise
1/2 teaspoon finely minced garlic
2 teaspoons lemon juice
1/2 teaspoon adobo sauce from canned chipotles
1/8 teaspoon salt
1/8 teaspoon black pepper
Directions
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Brush the catfish fillets with melted butter, then coat them evenly with the Cajun blackening seasoning.
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Preheat the air fryer to 400°F. Spray the air fryer basket with cooking spray and place the seasoned catfish inside in a single layer, avoiding overcrowding.
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Air fry the catfish for about 3 minutes on each side, or until cooked through and easily flaked with a fork.
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While the catfish cooks, prepare the slaw by combining mayonnaise, cilantro, lime juice, cumin, garlic powder, chili powder, and salt. Toss with shredded cabbage, chopped cilantro, and diced jalapeño.
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Warm the tortillas in a skillet or in the air fryer until slightly charred and pliable.
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Tear the cooked catfish into bite‑sized pieces. Place into warm tortillas, then top with cilantro lime slaw, chipotle aioli, and fresh salsa. Serve with lime wedges.
Servings and timing
Servings: 4
Prep time: 10 minutes
Cook time: 7 minutes
Total time: 17 minutes
Variations
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Fish Options: Swap catfish with tilapia, cod, or mahi‑mahi.
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Tortilla Types: Use corn tortillas for a more traditional flavor or even low-carb tortillas for a lighter version.
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Heat Level: Adjust the spice by reducing Cajun seasoning or adding extra chipotle to the aioli.
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Toppings: Add avocado slices, shredded cheese, or pickled red onions for extra flavor and texture.
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Slaw Substitution: Use store-bought coleslaw mix or a mango slaw for a fruity twist.
Storage/Reheating
Store leftover fish, slaw, and tortillas separately in airtight containers in the refrigerator for up to 3 days. Reheat the fish in the air fryer at 375°F for about 3 minutes or until warmed through. Avoid reheating slaw to maintain texture. Fish can be frozen for up to 3 months in a freezer-safe container.
FAQs
How do I know when the catfish is fully cooked?
The fish is done when it flakes easily with a fork and reaches an internal temperature of 145°F.
Can I use a different type of fish?
Yes, tilapia, cod, or mahi‑mahi all work well in this recipe.
What’s the best way to warm the tortillas?
Heat them in a dry skillet or in the air fryer until lightly toasted and warm.
Can I make the slaw ahead of time?
Yes, prepare it up to a day ahead and store it in the fridge until ready to use.
How spicy are these tacos?
They’re mildly spicy. Adjust the Cajun seasoning and chipotle aioli to suit your preference.
Can I use corn tortillas instead of flour?
Absolutely. Corn tortillas offer a more traditional texture and flavor.
What can I serve with these tacos?
Pair them with Mexican rice, chips and guacamole, or a simple side salad.
Is the chipotle aioli necessary?
It enhances the flavor, but you can substitute it with plain sour cream or a lime crema.
Can I grill the fish instead of using an air fryer?
Yes, grilling the fish is a delicious alternative and adds a smoky flavor.
How should leftovers be stored?
Keep all components separate in airtight containers in the fridge to keep them fresh and avoid sogginess.
Conclusion
These Air Fryer Fish Tacos With Blackened Catfish are a fast, flavorful meal that’s ideal for busy weeknights or casual gatherings. The bold Cajun-spiced fish pairs perfectly with creamy aioli and fresh slaw, creating a balanced and satisfying taco that’s sure to become a household favorite.
