Entrees

Fish Tacos (Airfryer)

Makes 6 tacos

Fish Tacos (Airfryer)

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

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

  1. Season cod with ½ teaspoon of the salt and squeeze of lime .
  2. 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 .
  3. Place the AirFryer 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 . AirFry 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 .
  4. Reserve cooked fish and then heat tortillas for about 2 to 3 minutes at 300°F, until soft and pliable . Serve tacos, each with2 pieces of fish . Garnish as desired with shredded cabbage, cilantro, avocado, crema and fresh lime .