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25
Fish Tacos
Get a taste of Baja and the beach with these fish tacos – guilt free!
Makes 6 tacos
12 ounces cod, cut into ½-inch, 1-ounce strips
1 teaspoon kosher salt, divided
½ lime
½ cup unbleached, all-purpose flour
1 large egg, lightly beaten
1 cup panko breadcrumbs
Nonstick cooking spray
Olive oil, for spraying
6 corn tortillas
Shredded cabbage
Cilantro, roughly chopped
Avocado
Crema or sour cream
Lime wedges
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 AirFryer Basket
well with nonstick cooking spray. Spray both sides of cod with olive oil and
place into the fry basket. Select AirFry with the temperature set to 400°F and
cook for 9 minutes; flip fish pieces and cook for an additional 3 to 5 minutes,
or 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 with 2 pieces of fish. Garnish as
desired with shredded cabbage, cilantro, avocado, crema and fresh lime.
Nutritional information per taco:
Calories 249 (6% from fat) • carb. 21g • pro. 13g • fat 1g • sat. fat 0g
chol. 24mg • sod. 447mg • calc. 55mg • fiber 2g
Falafel
AirFrying lightens this Middle Eastern dish without compromising
on crunch or flavor!
Remember to soak the chickpeas the night before.
Makes 12 falafel
1 garlic clove
1 small shallot, cut into 1-inch pieces
½ cup dried chickpeas, soaked overnight, rinsed and drained
¾ teaspoon kosher salt
¹⁄8 teaspoon freshly ground black pepper
¾ teaspoon ground cumin
¼ teaspoon ground coriander
¹⁄8 teaspoon chili powder
¹⁄
³
cup packed fresh Italian parsley – stems and leaves
1 tablespoon unbleached, all-purpose flour
¼ teaspoon baking soda
1 tablespoon water
Nonstick cooking spray
Olive oil for spraying
Pita for serving
Chopped tomatoes, cucumbers, and lettuce for serving
Tahini (optional)
1. Insert the chopping blade into the work bowl of a food processor. Add the
garlic and shallot and pulse to chop, about 5 times. Add the chickpeas, salt,
pepper, spices, parsley and flour. Pulse 6 to 8 times to coarsely grind the
chickpeas. Scrape down and pulse a few more times. Remove and reserve
¹⁄
³
cup of the mixture in mixing bowl.
2. Dissolve the baking soda in the tablespoon of water. Turn the processor on,
pour through feed tube with unit running to incorporate. Combine with the
reserved ¹⁄
³
-cup mixture in the mixing bowl and stir together to combine.
3. Using a tablespoon measure, scoop chickpea mixture and shape into 12
balls. Place the balls on a tray or plate lined with wax paper and chill in the
refrigerator for 30 minutes.
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