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∙ 30 ∙
∙ 31 ∙
Crispy Fish
8 oz sh of your choice, sliced into 2” pieces
½ tsp koser salt
1 cup all-purpose our
2 eggs, beaten
1 cup unsalted, plain breadcrumbs
Tacos
6-10 (8”) corn tortillas
2 tsp vegetable oil
¼ cup red onion, sliced thinly
1 red bell pepper, sliced thinly
1 avocado, sliced thinly
1 lime, wedges
1 tbsp cilantro, chopped
1 jalapeño, sliced thinly (optional)
2 tbsp sour cream (optional)
baja
fish tacos
(Temperature: Fish at 400°F, tortillas at 350°F Time: Fish at 15–20 mins, tortillas at 2-3 mins)
1. Toss sh with salt. Dredge sh pieces in all-purpose our and shake off excess. Dip sh into egg
mixture, then breadcrumbs to cover thoroughly. Air fry at 400°F for 15-20 minutes until completely
cooked through.
2. In a small sauté pan, heat vegetable oil on medium heat until slick and shiny. Add onion and red bell
pepper with a pinch of kosher salt. Sauté 2-3 minutes until onion is translucent.
3. Preheat oven to 350°F. Place corn tortillas directly in an oven rack and let bake 5 minutes until hot.
4. Assemble tacos with sh, onion, red bell pepper, avocado and garnish with lime, cilantro, jalapeno and
sour cream.
baja
fish tacos
Ingredients:
Directions:
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