Photo of Air-Fried Baja Fish Tacos by WW

Air-Fried Baja Fish Tacos

6 - 9
PersonalPoints™ per serving
Total Time
35 min
Prep
15 min
Cook
20 min
Serves
4
Difficulty
Easy
For this SoCal-inspired dish, we use flaky cod, but any other 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 extra-crispy cornmeal.

Ingredients

Cooking spray

4 spray(s)

Shredded red cabbage

3 cup(s), or thinly sliced

Uncooked scallion(s)

½ cup(s), thinly sliced

Cilantro

cup(s), chopped

Fresh lime juice

2 Tbsp

Canola oil

1 Tbsp

Kosher salt

1 tsp, divided

Uncooked Atlantic cod

16 oz, cut into ¾-inch-wide strips

Whole-grain yellow cornmeal

½ cup(s), medium-ground

Ground cumin

1 tsp

Garlic powder

1 tsp

Cayenne pepper

¼ tsp

Avocado

1 item(s), medium, thinly sliced

Jalapeño pepper(s)

2 medium, thinly sliced (optional)

Corn tortilla(s)

8 medium, stone-ground, warmed

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Serving size: 2 tacos