Air Fryer Tilapia

Air Fryer Tilapia is a fast and easy way to cook seasoned tilapia fillets until flaky and lightly crisp. A simple spice rub of paprika, garlic powder, and onion powder coats the fish, and the air fryer does the rest in under 10 minutes. Serve with steamed rice and a squeeze of fresh lemon.

Prep Time5

Cook Time10

Total Time15

Course: Dinner, Lunch, Main Course

Cuisine: American, Filipino, Mediterranean, seafood

Keyword: air fryer, Air Fryer Tilapia, flaky, healthy, quick

Servings: people

Calories: 42kcal

Author: Vanjo Merano

Cost: $

Equipment

1 Air fryer Any brand or model works for this recipe.
1 Small Mixing Bowl For combining the spice rub.
1 Pastry brush For applying olive oil evenly on the fillets.

Ingredients

4 pieces tilapia fillets thawed completely if frozen
1 tablespoon olive oil
2 teaspoons paprika
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon ground black pepper
lemon wedges for serving

US Customary - Metric

Instructions

Pat the tilapia fillets dry on both sides using paper towels. This helps the seasoning stick and gives the fish a better texture.
4 pieces tilapia fillets
Combine the paprika, garlic powder, onion powder, salt, and ground black pepper in a small bowl. Mix well.
2 teaspoons paprika, 2 teaspoons garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, 1/2 teaspoon ground black pepper
Brush both sides of the tilapia fillets with olive oil. Rub the seasoning mixture evenly over the fish, covering all surfaces.
4 pieces tilapia fillets, 1 tablespoon olive oil
Preheat the air fryer to 400°F for 2 minutes.
Arrange the tilapia fillets in the air fryer basket in a single layer with space between each piece. Avoid overlapping so the fillets cook evenly.
Cook for 7 to 10 minutes, or until the fish flakes easily with a fork and the internal temperature reaches 145°F.
Transfer the fillets to a serving plate and squeeze fresh lemon juice on top.
lemon wedges
Serve with steamed rice.

Notes

Basket size varies — Most air fryer baskets fit 3 fillets comfortably. If cooking for 4 or more, work in batches rather than crowding the basket.

Lining the basket — A piece of parchment paper cut to fit the bottom of the basket makes cleanup easier and prevents the spice rub from sticking. Poke a few holes in the paper so air can still circulate.

Double the spice rub — Mix a larger batch of the seasoning and store it in a small jar. It keeps for months and works on any white fish, shrimp, or chicken breast.

Bone-in tilapia — This recipe works best with boneless fillets. If you only have bone-in tilapia, add 3 to 4 extra minutes and check for doneness near the bone.

Nutrition