Gluten-Free Coconut Crusted Air Fryer Fish Tacos

Fish tacos are my love language. I grew up eating them at beach shacks in Southern California, and I’ve spent years trying to recreate that crispy, fresh, just-caught flavor at home. When I went gluten-free a few years ago, I thought my fish taco days were behind me — until the air fryer changed everything. These coconut-crusted beauties are impossibly crispy, perfectly flaky inside, and every single bite takes me right back to the coast.

aka The Pacific Coast Crunch

Ingredients

Coconut Crusted Fish

• 1 lb cod or mahi-mahi fillets, cut into 8 strips
• 1/2 cup unsweetened shredded coconut
• 1/2 cup chickpea crumbs (chickpea breadcrumb substitute)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon sea salt
• 2 eggs, beaten
• Avocado oil spray

Mango Avocado Salsa

• 1 ripe mango, diced
• 1 avocado, diced
• 1/4 cup red onion, finely diced
• 1 jalapeño, seeded and minced
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon fresh lime juice
• Pinch of sea salt

Cilantro Lime Crema

• 1/3 cup coconut cream (thick part from top of chilled can)
• 2 tablespoons fresh lime juice
• 2 tablespoons fresh cilantro, finely chopped
• 1 small clove garlic, minced
• Pinch of sea salt

For Serving

• 8 small corn tortillas, warmed
• 1 cup shredded purple cabbage
• Lime wedges

Instructions

1. Make the salsa: Combine the diced mango, avocado, red onion, jalapeño, cilantro, lime juice, and salt in a bowl. Toss gently and refrigerate while you prep the fish.
2. Make the crema: Whisk together the coconut cream, lime juice, cilantro, garlic, and salt until smooth. Refrigerate until serving.
3. Set up the breading station: In one shallow bowl, place the beaten eggs. In another, combine the shredded coconut, chickpea crumbs, garlic powder, smoked paprika, cayenne, and salt. Mix well.
4. Coat the fish: Pat the fish strips completely dry. Dip each strip into the egg, letting excess drip off, then press firmly into the coconut mixture, coating all sides evenly. Place on a plate.
5. Air fry to perfection: Preheat your air fryer to 400°F. Arrange the coated fish strips in a single layer — don’t overlap. Spray lightly with avocado oil spray. Air fry for 8-10 minutes, flipping halfway through, until the coating is deep golden brown and the fish flakes easily with a fork (internal temp 145°F).
6. Assemble the tacos: Place two fish strips in each warmed corn tortilla. Top with shredded purple cabbage, a generous spoonful of mango avocado salsa, and a drizzle of cilantro lime crema. Serve with lime wedges on the side.

Tips

• Make sure the fish is very dry before breading — moisture prevents the coconut from crisping properly.
• Don’t skip the avocado oil spray — it’s what gives the coating that restaurant-quality golden crunch.
• If you don’t have an air fryer, these also work stovetop: pan-fry in 2 tablespoons of avocado oil over medium-high heat, 3 minutes per side.
• Corn tortillas are naturally gluten-free — just double-check the label.
• The salsa and crema can be made up to 4 hours ahead and kept refrigerated.