Fish Tacos with Peach Salsa

Peach Salsa:

• 2 large tomatoes, diced
• 1 medium peach, diced
• ½ small red onion, diced
• ½ jalapeño, seeded and finely chopped
• 1 small garlic clove, finely chopped
• ⅓ cup cilantro, roughly chopped
• ¾ teaspoon kosher salt
• ¼ teaspoon granulated sugar
• ¼ cup extra virgin olive oil
• ½ lime, juiced

Fish Tacos:

• 16 corn tortillas
• 1 cup unbleached, all-purpose flour
• 1 teaspoon kosher salt, plus more for serving if desired, divided
• 2 large eggs, beaten well
• 1 pound cod, cut into 1-ounce pieces
• Olive oil, for spraying
• Nonstick cooking spray
• 8 radishes, cut into matchsticks
• Lime wedges, for garnish

Calories 128 (19% from fat) • carb. 18g • pro. 8g • fat 3g • sat. fat 1g • chol. 35mg sod. 285mg • calc. 33mg • fiber 2g

1. Combine all of the salsa ingredients into a small bowl. Stir, and reserve until ready to serve.
2. Place the AirFryer Basket onto the Baking Pan.Put 8 of the tortillas into the basket. Put the assembled pan into Rack Position 2. Set to AirFry at 400°F for 5 minutes, or until tortillas are warmed through. Transfer warmed tortillas to a serving plate and cover with aluminum foil. Repeat with remaining tortillas.
3. While tortillas are warming, put the flour with ½ teaspoon of salt, and eggs into individual containers large enough to dip the fish pieces. Evenly sprinkle the cod pieces with the remaining salt.
4. Dredge each piece of fish in flour and shake off the excess before dipping into eggs, and then finally coating evenly with flour again.
5. Coat the AirFry basket with nonstick cooking spray. Put the floured fish into the assembled basket. Spray each piece of cod with oil on both the tops and bottoms. Put the assembled pan into Rack Position 2. Set to AirFry at 400°F for 10 minutes. Cook until cod is golden and crispy on all sides.
6. When cod is ready, transfer one piece of fish to one tortilla. Top with a spoonful of salsa and radishes. Repeat with remaining tacos. Serve immediately with lime wedges and an extra pinch of salt if desired.