Air Fried Baja Fish Tacos Recipes

AIR-FRIED BAJA FISH TACOS

Air-Fried Baja Fish Tacos image

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.

Time 35m

Yield 4 servings

Number Of Ingredients 15

Ingredients

4 spray(s) Cooking spray
3 cup(s) Shredded red cabbage or thinly sliced
0.5 cup(s) Uncooked scallion(s) thinly sliced
0.333 cup(s) Cilantro chopped
2 Tbsp Fresh lime juice
1 Tbsp Canola oil
1 tsp Kosher salt divided
16 oz Uncooked Atlantic cod cut into ¾-inch-wide strips
0.5 cup(s) Whole-grain yellow cornmeal medium-ground
1 tsp Ground cumin
1 tsp Garlic powder
0.25 tsp Cayenne pepper
1 item(s), medium Avocado thinly sliced
2 medium Jalapeño pepper(s) thinly sliced (optional)
8 medium Corn tortilla(s) stone-ground, warmed

Steps:

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

Nutrition Facts : Calories 126 kcal

BAJA FISH TACOS

Baja Fish Tacos image

Crisp mahi mahi pans out beautifully when dressed up with fresh lime, cilantro and smoky adobo. One bite and you'll be hooked on these baja fish tacos! -Brooke Keller, Lexington, Kentucky

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

1 cup reduced-fat ranch salad dressing
3 tablespoons adobo sauce
2 tablespoons minced fresh cilantro
2 tablespoons lime juice
2 pounds mahi mahi, cut into 1-inch strips
1/4 teaspoon salt
1/4 teaspoon pepper
2/3 cup all-purpose flour
3 large eggs, beaten
2 cups panko bread crumbs
1 cup canola oil
16 corn tortillas (6 inches), warmed
3 cups shredded cabbage
Additional minced fresh cilantro and lime wedges

Steps:

In a small bowl, combine the salad dressing, adobo sauce, cilantro and lime juice. Chill until serving., Sprinkle mahi mahi with salt and pepper. Place the flour, eggs and bread crumbs in separate shallow bowls. Coat mahi mahi with flour, then dip in eggs and coat with bread crumbs. In a large skillet, heat oil over medium heat; cook fish in batches for 2-3 minutes on each side or until golden brown. Drain on paper towels., Place fish in tortillas; top with cabbage, sauce mixture and additional cilantro. Serve with lime wedges.

Nutrition Facts :

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