When the clock ticks past the usual dinner rush and your mind starts wandering toward takeout, these Tilapia Air Fryer Empanadas offer a welcome detour. They’re crispy little pockets packed with smoky, spiced fish and melty cheese, all cooked up in the air fryer to keep things lighter without skimping on the crunch. It’s the kind of meal that brings a bit of fun back to the table without demanding hours in the kitchen.
I remember one evening when I was juggling a couple of emails and a phone call, glancing nervously at the clock. The last thing I wanted was to start a complicated recipe. These empanadas saved the day. I tossed the seasoned tilapia in a skillet, and while it sizzled, I chopped up some peppers and cilantro. The smell of smoked paprika and cumin filled the kitchen — not overpowering, but enough to make me pause and appreciate the moment. I wasn’t aiming for perfection, honestly, some of the empanadas looked a bit uneven, but that rustic charm made them all the more inviting. Sitting down with a warm plate of these golden pockets felt like a small victory amid the chaos.
- They’re faster to make than you’d think—about thirty-five minutes from start to finish, including prep and cooking.
- The air fryer means you get that satisfying crisp without the extra oil, but it does require a little attention to avoid overcooking.
- These empanadas balance smoky, spicy, and fresh flavors, thanks to the combination of cumin, paprika, and bright cilantro.
- Using store-bought dough cuts down prep time, which is a tradeoff I’m more than happy to make on busy nights.
If you’re worried about how to handle the dough or the air fryer, don’t be. The dough is forgiving enough to seal with a simple press and fork crimping, and the air fryer cooks these evenly without much fuss.
PrintTilapia Air Fryer Empanadas
Crispy and flavorful empanadas filled with seasoned tilapia, cooked to perfection in the air fryer for a healthier twist on a classic favorite.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 6 empanadas
Ingredients
1/2 pound tilapia fillets, skinless and boneless
1 tablespoon olive oil
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped onion
1/4 cup chopped fresh cilantro
1 cup shredded mozzarella cheese
6 store-bought empanada dough discs (about 5-6 inches in diameter)
1 large egg, beaten (for egg wash)
Instructions
Preheat the air fryer to 375°F (190°C).
Pat the tilapia fillets dry with paper towels and cut into small bite-sized pieces.
In a medium bowl, combine the tilapia pieces, olive oil, ground cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Mix well to coat the fish evenly with the spices.
Heat a non-stick skillet over medium heat. Add the seasoned tilapia and cook for 3-4 minutes, stirring occasionally, until the fish is opaque and cooked through. Remove from heat and let cool slightly.
In a separate bowl, combine the cooked tilapia, chopped red bell pepper, chopped onion, cilantro, and shredded mozzarella cheese. Mix gently to combine.
Place one empanada dough disc on a clean surface. Spoon about 2-3 tablespoons of the tilapia filling onto the center of the dough, leaving about a 1/2 inch border around the edges.
Fold the dough over the filling to create a half-moon shape. Press the edges together firmly to seal, then crimp the edges with a fork to ensure they are sealed well.
Brush the top of each empanada with the beaten egg to give a golden finish.
Place the empanadas in a single layer in the air fryer basket. Cook for 12-15 minutes, flipping halfway through, until the empanadas are golden brown and crispy.
Remove from the air fryer and let cool for 2 minutes before serving.
These empanadas come together in a regular skillet and your trusty air fryer—nothing fancy required. I usually serve them with a simple side salad or some salsa verde for dipping, but they’re hearty enough to enjoy on their own. Sometimes I swap in a little jalapeño for heat or throw in extra cheese when I’m feeling indulgent, though I haven’t tried adding anything too wild beyond that. If you want to mix it up, consider swapping tilapia for another firm white fish, but I can’t promise the flavor will be quite the same.
FAQ
Can I freeze these empanadas? Yes, you can freeze them before cooking. Just wrap tightly and cook straight from frozen, adding a few extra minutes to the air fryer time.
What if I don’t have an air fryer? You can bake them in a conventional oven at 375°F until crispy and golden, though the texture might differ slightly.
Is tilapia the only fish that works? Not necessarily. I haven’t tested all variations, but other mild white fish like cod or haddock could be good substitutes.
How do I store leftovers? Keep them in an airtight container in the fridge for up to three days, reheating in the air fryer to keep crisp.
Next time dinner feels like a chore, give these Tilapia Air Fryer Empanadas a try. They’re a little crispy, a little smoky, and entirely worth the small effort.