Air-Fried Baja Fish Tacos
Shredded red cabbage
3 cup(s), or thinly sliced
½ cup(s), thinly sliced
⅓ cup(s), chopped
Fresh lime juice
1 tsp, divided
Uncooked Atlantic cod
16 oz, cut into ¾-inch-wide strips
Whole-grain yellow cornmeal
½ cup(s), medium-ground
1 item(s), medium, thinly sliced
2 medium, thinly sliced (optional)
8 medium, stone-ground, warmed
- In a medium bowl, toss the cabbage, scallions, cilantro, lime juice, oil, and ½ tsp salt. Let stand at room temperature until ready to serve.
- Coat the fish with cooking spray and season with the remaining ½ tsp salt. In a pie dish or other shallow dish, whisk the cornmeal, cumin, garlic powder, and cayenne. Dredge one-third of the fish in the cornmeal, turning the pieces to coat evenly.
- Preheat the air fryer to 400°F. Coat the air-fryer basket with cooking spray. Arrange the coated fish pieces in the basket, spacing them apart. Coat the fish pieces with cooking spray. Cook in the air fryer until the fish is lightly browned and flakes easily when tested with a fork, 7 to 8 minutes. Remove from the air fryer. Repeat with the remaining fish and cornmeal. Divide the fish, avocado, slaw, and sliced chiles (if using) among the tortillas.
- Serving size: 2 tacos