Air Fryer Fish Tacos with Avocado Salsa • Seafood Nutrition Partnership


½ cup all-purpose flour
1 large egg, beaten
2 cups panko breadcrumbs
¾ tsp. kosher salt
¾ tsp. black pepper
1 lb. cod or your favorite white fish, cut into 16 strips
2 Tbsp. canola oil
8 (6-inch) corn tortillas, warmed
1 avocado, diced
1 cup chopped tomato
¼ cup chopped white onion
¼ tsp kosher salt
Squeeze of fresh lime juice
Recipe from Healthy Air Fryer Cookbook by Dana Angelo White, MS, RD


1.Preheat the air fryer to 390°F.
2.Place the flour, egg and panko into 3 separate bowls, then season each with 1/4 teaspoon salt and pepper.
3.Dredge the fish strips in the flour, then the egg and finally the breadcrumbs.
4.Spray the fryer basket with nonstick cooking spray, then drizzle the breaded fish with canola oil and cook for 10 minutes.
5.Remove the cooked strips from the basket and place on a wire rack. Repeat with the remaining fish strips.
6.While the fish strips cook, make the salsa in a medium bowl by mashing together the avocado, tomato, onion, salt and lime juice, set aside.
7.Remove the fish from the fryer and place 2 strips in each corn tortilla, then add ¼ cup of avocado salsa. Serve warm.

Tex-Mex food doesn’t have to feel heavy or be high in calories. And nothing is more Tex-Mex than tacos and salsa – all made easier in the air fryer.

Excerpted from Healthy Air Fryer Cookbook reprinted by permission of Alpha, a division of Penguin Random House LLC. Copyright © 2017 by Dana Angelo White


Nutrition Info Per Serving (2 tacos)

Calories: 228kcals; Total fat: 9g; Saturated fat: 2g; Cholesterol: 50mg; Sodium: 192mg; Carbohydrates: 25g; Dietary fibers: 4g; Sugars: 2g; Protein: 15g

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.