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∙ 36 ∙
Ingredients:
1 lb sh of your choice, sliced into long strips,
about 1 inch wide
2 cup panko bread crumbs
4 tbsp grape seed or vegetable oil
1 ½ tsp ground cumin
1 ½ tsp sea or kosher salt
Freshly-ground black pepper, to taste
1 cups all-purpose our
3 large eggs, beaten
6-8 (8”) corn tortillas
2 tsp vegetable oil
¼ cup red onion, sliced thin
1 red bell pepper, sliced thin
1 avocado, sliced thin
1 lime, cut into wedges
2 tbsp cilantro, chopped
1 jalapeño, sliced thin (optional)
Sour cream (optional)
Baja
Fish Tacos
Directions:
1. Temperature: 400°F Time: 13-16
2. Mix the panko with oil. Rub by hand to coat the oil onto the panko. Add the salt, cumin and black
pepper and mix into the panko. Preheat the Air Fryer to 400°F.
3. Season the sh with salt and pepper, dredge in the our and shake off excess. Dip the sh into the egg
and then into the seasoned panko. Press the crumbs onto the sh to help them stick.
4. In a small sauté pan over medium heat, add oil and sauté the onions and peppers with a pinch of salt.
Saute for 2-3 minutes, until the onions are translucent.
5. Lay sh in the basket in one layer and air fry for 6-8 minutes, depending on the thickness of the sh.
Air fry in batches.
6. In a preheated 350°F oven, place the tortillas on the oven rack and bake for 5 minutes while the sh is
cooking. Assemble tacos with sh and accompaniments.
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