| 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 |
| 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
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Leave a Reply