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air fryer fish tacos with spicy mayo on a blue and white plate.

Simple Air Fryer Fish Tacos (Low FODMAP, Dairy-Free, Gluten-Free Options)

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  • Author: Gail Gromaski
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free


Try these simple, fuss-free Air Fryer Fish Tacos for a nutritious, refreshing, and satisfying 20-minute weeknight meal that's family-friendly. Dairy-free (if needed) and customizable to be low FODMAP and gluten-free by using compliant tortillas. Don't have an air fryer? No worries – oven instructions are also included!


Units Scale


  • 1 pound mild white fish fillets, like haddock, cod, or tilapia, thawed if frozen*
  • 1 tablespoon garlic-infused olive oil
  • Sea salt and freshly-ground black pepper (to taste)
  • Avocado oil cooking spray (or your preferred cooking spray - if food tends to stick to your air fryer pan)

Spicy Mayo:

  • 1/4 cup dairy-free mayo (or your preferred mayo)
  • 1 teaspoon hot sauce (low FODMAP if needed - see note)
  • 1 teaspoon lime juice
  • 1/8 teaspoon sea salt (or to taste)
  • 1/4 teaspoon pure maple syrup or 1/8 teaspoon liquid stevia (or your sweetener of choice, to taste)


  • 1 cup romaine or green leaf lettuce (or your favorite greens), chopped
  • 1/2 cup carrot, coarsely shredded
  • 1/2 cup radish, coarsely shredded (optional)
  • 4 scallions, green tops only, chopped


  • 8 small tortillas specific to your dietary needs (see note for options), warmed in a microwave if desired, or...
  • Omit the tortillas and chop a few more cups of lettuce to make a fish taco salad, using the spicy mayo as dressing (see note)


  1. Preheat: Preheat air fryer (or oven) to 400°F. Cover a baking sheet with parchment paper or a silicone baking mat.
  2. Prepare fish: Dry fish well with paper towels and place on prepared baking sheet. Baste both sides of the fish with garlic-infused olive oil and sprinkle with salt and freshly ground black pepper to taste. Allow fish to sit at room temperature while you prepare the remaining ingredients.
  3. Prepare spicy mayo: In a small bowl, whisk together spicy mayo ingredients: mayo, hot sauce, lime juice, sea salt, and maple syrup or liquid stevia. Taste and adjust hot sauce, lime juice, salt, and sweetener as desired. Cover and refrigerate until ready to serve.
  4. Prepare toppings: Prepare fish taco toppings: lettuce, carrot, radish, and scallions and place in serving bowls.
  5. Cook fish – air fryer: If food tends to stick to your air fryer pan, spray the pan with cooking spray and place fish fillets in a single layer on the pan without touching. Air fry for 6-8 minutes, flipping halfway through with a spatula (you may want to check the temp at the halfway point to see where they are), or until the internal temperature of the fillets reaches 145°F per an instant read thermometer. Depending on the size of your air fryer, you may need to air fry the fish in batches. Using a spatula, move fillets to a large plate. Break up fillets into pieces with the spatula.
  6. Cook fish – oven: Bake fish in preheated oven on the center oven rack for 12-15 minutes or until the internal temperature of the fillets reaches 145°F per an instant read thermometer. Using a spatula, place fillets on a large plate covered in paper towel.* Break up fillets into pieces with the spatula.
  7. Assemble tacos: spoon fish into tortillas, top with lettuce, carrot, radish (if using it), and scallions. Drizzle with spicy mayo and enjoy.


  • Note: if you eat low FODMAP, these fish tacos contain spicy elements that can sometimes trigger symptoms in some people with IBS despite being low FODMAP.
  • Fish: my preferred white fish is haddock as I find it has the best flavor.
  • Low FODMAP hot sauce: I use and love Louisiana Hot Sauce, which I consider medium on the spicy scale, but if you’d like something spicier, Tabasco Original Hot Sauce also appears to contain only low FODMAP ingredients.
  • Tortillas: if needing gluten-free or low FODMAP, use gluten-free rice flour tortillas or corn tortillas. Check labels to make sure no high FODMAP ingredients have been added.
  • Fish taco salad (Keto, low carb, Paleo): while my husband and son enjoy these fish tacos in tortillas, I enjoy mine as a salad by chopping a few more cups of lettuce, using the toppings as salad ingredients and the spicy mayo as dressing. If you have more than one person enjoying these as a salad, you may want to double the spicy mayo to have enough for dressing. It's a simple salad but tasty, low carb, and eliminates the hassle of finding a tortilla compliant with your dietary needs.
  • Plate covered in paper towel (oven only): when baking the fish in the oven, the fish bake in their own moisture, so they will be more wet than when cooked in the air fryer, where the moisture drips through the air fryer pan. So your tacos aren't too drippy, place the fish on a plate covered with paper towel after cooking. You will lose some flavor doing this, but it's better than having drippy tacos. This step is not needed when using an air fryer.
  • Servings: makes about 8 tacos total, with 2 tacos per serving.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Lunch, Dinner
  • Method: Air Fryer / Oven
  • Cuisine: Mexican-Inspired