When You Need a Crispy Snack: Tilapia Air Fryer Empanadas

Tilapia air fryer empanadas come together faster than you’d expect, delivering a crispy exterior with a tender, flavorful filling. It’s the kind of snack that sneaks up on you—the crunch is so addictive, and the aromas from cumin and smoked paprika fill the kitchen before you even realize it’s time to eat.

One afternoon, I tried making these when I was halfway distracted by a podcast. The sizzling skillet smelled incredible, but I kept glancing at my phone, partly because I wasn’t sure if the filling was done. When I finally bit into one, the warm, flaky dough gave way to a spiced fish mixture that was perfectly seasoned and not at all dry. I’m pretty sure I might have eaten two before I remembered to set some aside for others. It’s the kind of recipe that doesn’t just satisfy hunger—it pulls you in with its texture and subtle heat, even if you’re a bit scattered in the kitchen like I was.

• Quick to prepare and cook, ideal for an afternoon snack or light meal.
• The air fryer makes these empanadas wonderfully crispy without deep frying.
• Flaky dough pairs perfectly with the savory, spiced tilapia filling.
• It’s simple — and that’s kind of the point; no complicated steps or fancy equipment.
• Since the filling uses fish, it’s a lighter option but might not satisfy if you’re craving something heavier.

If you’re worried about timing or equipment, don’t be. The air fryer is forgiving—just keep an eye on the color and texture. And while this recipe shines with tilapia, you could experiment with other flaky fish or even shrimp if you want to change things up.

Tilapia Air Fryer Empanadas

Print Recipe

Delicious and crispy tilapia empanadas made effortlessly in the air fryer. These empanadas feature a flavorful tilapia filling seasoned with spices and vegetables, encased in a golden, flaky dough. Perfect as a snack or appetizer!

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 6 empanadas

Ingredients

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1/2 pound tilapia fillets, skin removed and finely chopped
1/2 cup yellow onion, finely diced
1/4 cup red bell pepper, finely diced
1 clove garlic, minced
1 tablespoon olive oil
1/2 teaspoon ground cumin
1/4 teaspoon smoked paprika
1/4 teaspoon chili powder
1/4 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon fresh cilantro, chopped
6 empanada dough discs (store-bought or homemade, about 5-6 inches in diameter)
1 large egg, beaten (for egg wash)

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Instructions

Preheat the air fryer to 375°F (190°C).
Heat olive oil in a medium skillet over medium heat.
Add the diced onion and red bell pepper to the skillet and sauté for 3-4 minutes until softened.
Add the minced garlic and cook for 30 seconds until fragrant.
Add the chopped tilapia to the skillet and cook for 4-5 minutes until the fish is opaque and cooked through, breaking it up with a spatula as it cooks.
Stir in ground cumin, smoked paprika, chili powder, salt, and black pepper. Cook for 1 more minute to combine flavors.
Remove the skillet from heat and stir in the chopped cilantro. Let the filling cool slightly.
Place one empanada dough disc on a clean surface. Spoon about 2-3 tablespoons of the tilapia filling onto the center of the dough.
Fold the dough over the filling to create a half-moon shape. Press the edges together firmly and crimp with a fork to seal.
Brush the top of each empanada with the beaten egg to give a golden finish when cooked.
Place the empanadas in the air fryer basket in a single layer, making sure they do not overlap. You may need to cook in batches.
Air fry for 12-15 minutes or until the empanadas are golden brown and crispy.
Remove from the air fryer and let cool for 2 minutes before serving.

For these empanadas, a basic skillet and your trusty air fryer are all you really need. Serve them with a simple dipping sauce—something tangy or spicy complements the fish nicely, but I’ve also enjoyed them with a little sour cream or guacamole. If you want to switch up the flavors, adding a pinch of cayenne or a splash of lime juice to the filling helps to brighten it up, though I haven’t tried every variation myself. You could also swap the cilantro for parsley or leave it out if you’re not a fan—those subtle changes won’t ruin the result, just tweak the flavor a bit. And if you don’t have empanada dough on hand, a puff pastry might work in a pinch, but the texture will be different.

FAQ

Can I make these empanadas ahead of time? Yes, you can prepare the filling and assemble them in advance, then refrigerate until ready to air fry.

How do I store leftovers? Keep them in an airtight container in the fridge for up to three days. Reheat in the air fryer to keep the crust crisp.

Can I freeze them? I haven’t tested freezing, but they might freeze well before cooking. Just thaw and air fry as usual.

Is the filling spicy? It has a mild kick from the chili powder, but it’s not overwhelming—adjust the spices to your taste.

Give these empanadas a try when you want something crispy, warm, and just a little different. Once you take that first bite, you’ll see why this recipe quietly becomes a favorite for casual snacking or small gatherings.