Air-Fried Baja Fish Tacos
8
Points® value
Total Time
35 min
Prep
15 min
Cook
20 min
Serves
4
Difficulty
Easy
For this SoCal-inspired dish, we use mild and flaky cod but any other mild, slightly firm white fish would work, like tilapia or snapper. To get the crunch without any deep frying, we rely on the magic of an air fryer combined with the extra crispy texture of cornmeal. To warm the tortillas, try charring them on a cast-iron skillet or very briefly over the direct flame of a gas burner. This step gives them an irresistibly aromatic toasted corn flavor.
Ingredients
Cooking spray
3 spray(s)
Red cabbage
3 cup(s), thinly sliced
Uncooked scallions
½ cup(s), thinly sliced
Cilantro
⅓ cup(s), fresh, chopped
Fresh lime juice
2 tbsp(s)
Canola oil
1 tbsp(s)
Kosher salt
1 tsp(s), divided
Uncooked Pacific cod
1 pound(s), cut into 1-inch-wide strips
Whole-grain yellow cornmeal
½ cup(s), medium-grind
Ground cumin
1 tsp(s)
Garlic powder
1 tsp(s)
Cayenne pepper
¼ tsp(s)
Corn tortilla
8 medium, stone-ground, warmed
Avocado
1 medium, thinly sliced
Jalapeño pepper
2 small, thinly sliced (optional)