Entrees
Fish Tacos (Air Fryer)
Makes 6 tacos
Fish Tacos (Air Fryer)
Makes 6 tacos
Get a taste of Baja and the beach with these fish tacosguilt free!
Nutritional Information per taco:Calories 149 (6% from fat)
carb. 21g
pro. 13g
fat 1g
sat. fat 0g chol. 24mg
sod. 447mg
calc. 55mg
fiber 2g
carb. 21g
pro. 13g
fat 1g
sat. fat 0g chol. 24mg
sod. 447mg
calc. 55mg
fiber 2g
Ingredients
- 12 ounces cod, cut into ½-inch, 1-ounce strips
- 1 teaspoon kosher salt, divided
- ½ lime
- ½ cup unbleached, all-purpose flour
- 1 large egg, lightly beaten
- 1 cup panko breadcrumbs
- Nonstick cooking spray
- Olive oil, for spraying
- 6 corn tortillas
- Shredded cabbage
- Cilantro, roughly chopped
- Avocado
- Crema or sour cream
- Lime wedges
Preparation
- Season cod with ½ teaspoon of the salt and squeeze of lime.
- Set up 3 containers for dredging – one with flour, one with egg, and the third with the panko and remaining ½ teaspoon of salt. Dip the cod first into the flour, shaking off any excess. Next dip in the egg and then finally, coat well with the panko.
- Place the Air Fryer Basket onto the Baking/Drip Pan. Coat the basket well with nonstick cooking spray. Spray both sides of cod with olive oil and place into the fry basket. Air Fry in the upper position with the temperature set to 400°F and cook for 9 minutes; flip fish pieces and cook for an additional 3 to 5 minutes, until evenly crispy.
- Reserve cooked fish and then heat tortillas for about 2 to 3 minutes at 300°F, until soft and pliable. Serve tacos, each with 2 pieces of fish. Garnish as desired with shredded cabbage, cilantro, avocado, crema and fresh lime.
