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14
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
basket well with nonstick cooking spray. Spray both sides of
cod with olive oil and place into the fry basket. AirFry in the
upper position with the temperature set to 400°F and cook for
9 minutes; flip fish pieces and cook for an additional 3 to 5
minutes, 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 149 (6% from fat) • carb. 21g • pro. 13g • fat 1g • sat. fat 0g
chol. 24mg • sod. 447mg • calc. 55mg • fiber 2g
Coconut Shrimp
Serve with a curry mayonnaise for a fun hors d’oeuvre.
Makes about 3 to 4 first-course servings
½ pound shrimp
½ teaspoon kosher salt
½ cup unbleached, all-purpose flour
1 large egg, beaten
1 cup panko breadcrumbs
½ cup shredded coconut
Nonstick cooking spray
Olive oil for spraying
1. Season the shrimp with salt.
2. Set up 3 containers for dredging – one with flour, one with
egg, and the third with the panko and coconut mixed together.
3. Dip each shrimp in the flour, shaking off any excess. Next dip
in the egg and then finally, coat well with the panko mixture.
4. Place the AirFryer Basket onto the Baking/Drip Pan. Coat the
basket well with nonstick cooking spray. Spray the shrimp on
both sides with olive oil. Lightly sprinkle once more with salt.
AirFry in the upper position with the temperature set to 375°F
for about 5 minutes per side, or until golden brown.
5. Serve immediately.
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