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
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 .