Air Fryer Tilapia with Smoky Paprika and Lime
Air fryer tilapia with smoked paprika, cumin and fresh lime for a quick, mild white-fish dinner.
Ingredients
- 1 1/2 lb tilapia fillets four fillets, thawed and patted dry
- 1 1/2 tbsp olive oil lightly coat fish
- 1 tsp smoked paprika
- 3/4 tsp garlic powder
- 1/2 tsp ground cumin
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 tsp finely grated lime zest
- 2 tbsp fresh lime juice after cooking
- 2 tbsp chopped cilantro or parsley for finishing
- lime wedges for serving
Instructions
- Preheat the air fryer to 380°F (193°C) according to its instructions. Dry the tilapia fillets well with paper towels and inspect for bones.
- Blend smoked paprika, garlic powder, cumin, salt, black pepper and lime zest. Brush a thin layer of olive oil over the fish and distribute spices evenly.
- Place fillets in a single layer with space around each one. Cook separate batches if your basket is narrow; do not overlap delicate portions.
- Air fry for approximately 7–10 minutes for average thin fillets. Check early; cook to 145°F (63°C) at the thickest center or until opaque and flaking.
- Transfer with a broad fish spatula. Drizzle with fresh lime juice, add chopped herbs and serve with rice, beans or salad.
Notes
Cooking times vary with fish thickness and equipment; check fish at its thickest point for 145°F (63°C), or fully opaque flesh that flakes. Handle and refrigerate seafood safely.