Air-fried Baja fish tacos
7
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
For this SoCal-inspired dish, we use flaky cod, but any other 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 extra-crispy cornmeal.
Ingredients
Cooking spray
4 spray(s)
Shredded red cabbage
3 cup(s), or thinly sliced
Scallions
½ cup(s), chopped or sliced, thinly sliced
Cilantro
⅓ cup(s), chopped
Fresh lime juice
2 Tbsp
Kosher salt
1 tsp, divided
Uncooked Atlantic cod
16 oz, cut into ¾-inch-wide strips
Whole-grain yellow cornmeal
½ cup(s), medium-ground
Ground cumin
1 tsp
Garlic powder
1 tsp
Cayenne pepper
¼ tsp
Avocado
1 item(s), thinly sliced
Jalapeño pepper
2 medium, thinly sliced (optional)
Corn tortilla
8 tortilla(s), medium, stone-ground, warmed
Instructions
1
In a medium bowl, toss the cabbage, scallions, cilantro, lime juice, and ½ tsp salt. Let stand at room temperature until ready to serve.
2
Coat the fish with cooking spray and season with the remaining ½ tsp salt. In a pie dish or other shallow dish, whisk the cornmeal, cumin, garlic powder, and cayenne. Dredge one-third of the fish in the cornmeal, turning the pieces to coat evenly.
3
Preheat the air fryer to 400°F. Coat the air-fryer basket with cooking spray. Arrange the coated fish pieces in the basket, spacing them apart. Coat the fish pieces with cooking spray. Cook in the air fryer until the fish is lightly browned and flakes easily when tested with a fork, 7 to 8 minutes. Remove from the air fryer. Repeat with the remaining fish and cornmeal. Divide the fish, avocado, slaw, and sliced chiles (if using) among the tortillas.
4
Serving size: 2 tacos
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