5 Best Air Fryer Recipes in 2026

These meals are easy to prep, easy to clean up.

By
Published April 23, 2026
Food styling by Lisa Cherkasky for The Washington Post via Getty Images
Laura Chase de Formigny for The Washington Post via Getty Images

Air fryers offer convenience and an alternative to deep-fried foods but with the same rich flavor and crispness. They work by using a fan to circulate hot air at high speed, resulting in crispy food with less oil. Air fryers also cook faster than a traditional oven, making them a versatile appliance that can roast, bake, warm up and grill! They heat up instantly, and cleanup is minimal. The compact air fryer also emits less heat, making it ideal for indoor cooking during hot summer months.

If you're looking for healthier versions of your favorite foods but don't have time to spend in the kitchen, try these recipes the whole family will enjoy.

Chicken & Vegetables

There’s nothing easier than mixing all the ingredients of a dish in one bowl, dumping it into the air fryer and cooking everything at once in a matter of minutes. This recipe is nutritious, low-carb and delicious!

Serves 4

1 pound chicken, cut into 1-inch pieces

1 cup broccoli florets (fresh or frozen)

1 cup zucchini, chopped

1 cup bell pepper (any color), chopped

1/2 onion, chopped

1 1/2 cups fresh mushrooms, sliced

2 cloves garlic, minced

1/2 teaspoon garlic powder

1 teaspoon chili powder

1 teaspoon onion powder

1 teaspoon Italian seasoning

Salt and pepper to taste

2 tablespoons extra virgin olive oil

Preheat the air fryer to 400°F. Add chicken and veggies to a large bowl. Add minced garlic and stir in the remaining seasonings. Add oil and mix until chicken and veggies are well coated. Spray the air fryer basket with cooking spray and add the ingredients. Cook for 10 minutes, shaking the basket halfway through. Depending on your air fryer's size, you may need to cook the dish in 2-3 batches.

Cauliflower Buffalo Wings

Shutterstock

The first time I tasted cauliflower buffalo wings was as an appetizer at a vegetarian restaurant. I liked them so much that I learned to cook them in my air fryer and now I serve them as a main course for my vegetarian friends.

Serves 4

1 large head of cauliflower, cut into bite-sized florets

2 large eggs

1/4 cup water

2/3 cup flour

1/4 cup cornstarch

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon paprika

Salt and pepper to taste

1 cup buffalo wing sauce (homemade or store-bought), plus more if needed

Preheat the air fryer to 400°F. Whisk together the eggs and water. Set aside. In a separate bowl, mix flour, cornstarch and seasonings. Spray the air fryer basket with cooking spray. Dip each cauliflower floret first in the egg, then in the flour, and place it in a single layer in the air fryer, leaving a bit of space between florets. Note: You will probably have to cook these in batches.

Air-fry for 8-9 minutes, then gently flip each floret over with a spatula. Brush each lightly with the wing sauce, then cook for an additional 5-10 minutes, or until the cauliflower is dark and crisp around the edges. Remove from the air fryer and brush with more wing sauce if needed. Serve warm with blue cheese dressing or ranch, if desired.

Shrimp Tacos

Getty Images

Tacos are my favorite go-to food because they can be cooked and assembled in no time. I've used grilled fish for this recipe as well, and it always turns out moist and delicious. The coleslaw mix on top gives it that extra crunch I crave. Tip: If you don't have time to make the taco sauce, feel free to substitute green, red or mango salsa.

Serves 4 (makes 8 tacos)

1 pound large shrimp, peeled and deveined

2 tablespoons extra virgin olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon paprika

1/4 teaspoon cayenne pepper (optional)

Kosher salt to taste

1/8 teaspoon black pepper

For the Sauce:

5 tablespoons plain Greek yogurt

2 tablespoons lime juice

1/4 cup fresh chopped cilantro (optional)

1/2 cup cotija cheese (or feta)

1/4 teaspoon chili powder

Taco Fillers:

8 corn or flour tortillas, warmed

1-2 avocados, mashed

1 bag coleslaw mix

3/4 cup chopped tomato

3/4 cup feta or cotija cheese

Preheat the air fryer to 400°F. In a large bowl, mix the cleaned shrimp with the oil and the next 8 seasoning ingredients until well coated. Arrange the shrimp in a single layer in the air fryer basket and cook for 6-8 minutes, until they are pink and fully cooked. While the shrimp is cooking, make your taco sauce by blending yogurt, lime juice, fresh cilantro, cotija cheese, and chili powder in a blender until smooth. Set aside. Next, warm your tortillas (in an oven or microwave). To assemble tacos, spread mashed avocado evenly across each tortilla. Add the shrimp, then cover each with a dollop of taco sauce. Sprinkle the coleslaw mix over the sauce, then top with chopped tomatoes and cotija cheese. Serve warm.

Turkey Meatloaf

Meatloaf usually takes a while to bake, but this simple, healthy version from Skinny Taste cooks in half the time. It's the perfect meal for a weeknight dinner when you don't have time to spend in the kitchen. Note: I did add 1 teaspoon of garlic powder to this recipe when I made it, but that's optional.

Serves 4

1 pound 93% ground turkey

1/4 cup ketchup plus 2 tablespoons for topping

1/3 cup quick rolled oats

1/3 cup minced onion

1/3 cup grated zucchini

1 large egg, beaten

1 teaspoon kosher salt

1/8 teaspoon black pepper

Optional: parsley for garnish

Preheat the air fryer to 350°F. In a medium bowl, combine turkey, 1/4 cup ketchup, oats, onion, zucchini, egg, salt and black pepper. Mix well with a fork. Divide the mixture into 4 equal portions, then shape them into 4 mini loaves. Transfer to the air fryer basket and cook for 15 minutes. Flip the loaves and brush on the remaining 2 tablespoons of ketchup and cook an additional 5 minutes or until the center is cooked through. Garnish with parsley and serve.

Honey Dijon Salmon

The first time I tasted this at my daughter's house, I couldn't believe it came out of an air fryer. The fish was tender, sweet, and tangy — as good as any salmon you'd find in a restaurant. She served it with a side of brown rice and steamed broccoli. Delicious!

Serves 2

12-14 ounces salmon

2 tablespoons Dijon mustard

2 tablespoons honey

1 teaspoon low-sodium soy sauce

2 teaspoons olive oil

1 teaspoon garlic powder

Salt and pepper to taste

Preheat the air fryer to 400°F. In a small bowl, combine mustard, honey, soy sauce, olive oil, garlic powder, salt and pepper. Set aside. Pat the salmon dry with a paper towel and remove any bones (and the skin if desired). Place the salmon in a dish with half of the glaze mixture and chill in the refrigerator for 30 minutes. Remove the salmon and place it in the air fryer. With the remaining glaze, coat the top of the salmon. Cook for 7-9 minutes. Serve warm with a vegetable side.

When I received my first air fryer, I only used it to warm up my takeout leftovers. Now that I've discovered its multiple uses, my dinners have never been easier or healthier!

Marcia Kester Doyle is a Yahoo Life columnist and the author of Who Stole My Spandex? Life In The Hot Flash Lane. Her work has appeared in The New York Times, The Washington Post, The Huffington Post, The Independent, Stylist, USA Today/Reviewed, Cosmopolitan, Good Housekeeping, AARP, Woman's Day, Country Living, House Beautiful and many others. You can find her at marciakesterdoyle.com.