Air-Fried Baja Fish Tacos
Serves 4
Ingredients
Cooking spray, as needed
3 cups shredded red cabbage
½ cup thinly sliced green onion
⅓ cup chopped cilantro
2 TB fresh lime juice
1 tsp kosher salt, divided
16 oz cod, cut into ¾-inch-wide strips
½ cup medium-ground yellow cornmeal or polenta
1 tsp ground cumin
1 tsp garlic powder
¼ tsp cayenne pepper
1 avocado, thinly sliced
2 medium jalapeños, thinly sliced
8 corn tortillas, warmed
Lime wedges, for serving
Directions
First, make the slaw: combine the cabbage, green onions, cilantro, lime juice, and 1/2 teaspoon of the salt in a medium bowl, mix well, and set aside.
Next, the coating: add the cornmeal (or polenta), cumin, garlic powder, and cayenne to a shallow pan or plate and mix well. Set aside.
Now, the fish: lightly spray the cod pieces with cooking spray, then season with the remaining 1/2 teaspoon of salt. Gently toss the pieces in the coating mixture until they’re evenly covered.
To cook: preheat air fryer at 400F for 3 minutes. Once heated, liberally spray basket with cooking spray (or use air fryer parchment sheets) and carefully place cod pieces inside, keeping them separate, and give them another quick spritz with the cooking spray. Cook at 400F until coating is lightly browned and fish is flaky, about 7-8 minutes. Depending on the size of your air fryer, you may need to do this in batches. If so, hold the cooked fish in a warm oven while cooking the remaining pieces.
To assemble: warm the tortillas in a hot skillet set over medium-high heat, about 15-20 seconds per side, then add some of the slaw, slices of avocado, a couple of pieces of the fish, a few slices of jalapeño, and a lime wedge on the side. Enjoy!
Recipe based on one from WeightWatchers
The CookingBites recipe challenge: avocado
Serves 4
Ingredients
Cooking spray, as needed
3 cups shredded red cabbage
½ cup thinly sliced green onion
⅓ cup chopped cilantro
2 TB fresh lime juice
1 tsp kosher salt, divided
16 oz cod, cut into ¾-inch-wide strips
½ cup medium-ground yellow cornmeal or polenta
1 tsp ground cumin
1 tsp garlic powder
¼ tsp cayenne pepper
1 avocado, thinly sliced
2 medium jalapeños, thinly sliced
8 corn tortillas, warmed
Lime wedges, for serving
Directions
First, make the slaw: combine the cabbage, green onions, cilantro, lime juice, and 1/2 teaspoon of the salt in a medium bowl, mix well, and set aside.
Next, the coating: add the cornmeal (or polenta), cumin, garlic powder, and cayenne to a shallow pan or plate and mix well. Set aside.
Now, the fish: lightly spray the cod pieces with cooking spray, then season with the remaining 1/2 teaspoon of salt. Gently toss the pieces in the coating mixture until they’re evenly covered.
To cook: preheat air fryer at 400F for 3 minutes. Once heated, liberally spray basket with cooking spray (or use air fryer parchment sheets) and carefully place cod pieces inside, keeping them separate, and give them another quick spritz with the cooking spray. Cook at 400F until coating is lightly browned and fish is flaky, about 7-8 minutes. Depending on the size of your air fryer, you may need to do this in batches. If so, hold the cooked fish in a warm oven while cooking the remaining pieces.
To assemble: warm the tortillas in a hot skillet set over medium-high heat, about 15-20 seconds per side, then add some of the slaw, slices of avocado, a couple of pieces of the fish, a few slices of jalapeño, and a lime wedge on the side. Enjoy!
Recipe based on one from WeightWatchers
The CookingBites recipe challenge: avocado
