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 tacos guilt 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
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 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.
