Air-Fried Baja Fish Tacos
8
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
For this SoCal-inspired dish, we use mild and flaky cod but any other mild, slightly firm white fish would work, like tilapia or snapper. To get the crunch without any deep frying, we rely on the magic of an air fryer combined with the extra crispy texture of cornmeal. To warm the tortillas, try charring them on a cast-iron skillet or very briefly over the direct flame of a gas burner. This step gives them an irresistibly aromatic toasted corn flavor.
Ingredients
Cooking spray
3 spray(s)
Red cabbage
3 cup(s), thinly sliced
Uncooked scallions
½ cup(s), thinly sliced
Cilantro
⅓ cup(s), fresh, chopped
Fresh lime juice
2 tbsp(s)
Canola oil
1 tbsp(s)
Kosher salt
1 tsp(s), divided
Uncooked Pacific cod
1 pound(s), cut into 1-inch-wide strips
Whole-grain yellow cornmeal
½ cup(s), medium-grind
Ground cumin
1 tsp(s)
Garlic powder
1 tsp(s)
Cayenne pepper
¼ tsp(s)
Corn tortilla
8 medium, stone-ground, warmed
Avocado
1 medium, thinly sliced
Jalapeño pepper
2 small, thinly sliced (optional)
Instructions
1
In a medium bowl, toss cabbage, scallions, cilantro, lime juice, oil, and ½ tsp salt. Let stand at room temperature until ready to serve.
2
Coat fish with cooking spray; sprinkle evenly with remaining ½ tsp salt. In a pie pan or shallow dish, whisk cornmeal, cumin, garlic powder, and cayenne. Dredge one-third of fish in cornmeal mixture, turning to coat evenly
3
Preheat air fryer, if necessary, to 400°F. Coat air fryer basket with nonstick spray and arrange one-third of fish in basket (or more if basket will hold more pieces without touching). Coat fish pieces with cooking spray. Air-fry at 400°F until lightly browned and fish flakes easily when tested with a fork, 7 to 8 minutes. Remove from air fryer and keep warm. Repeat with remaining fish and cornmeal mixture. Divide fish, avocado, slaw, and peppers, if using, evenly among tortillas.
4
Per serving (2 tacos)
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