Photo: Victor ProtasioLet’s leave the task of deep-frying foods to restaurants. The mess it makes at home just isn’t worth it! Especially when an air fryer does such a great job of making crispy coatings, like with these fish fingers. They are the perfect size to stuff in a fish taco — with room for toppings.Air Fryer Fish Tacos with Shredded Cabbage, Salsa Verde, and Lime Crema½ cup mayonnaise½ cup sour cream1 tsp. grated lime zest plus 2 Tbsp. fresh juice (from 2 limes)1 tsp. kosher salt, divided1 cup panko (Japanese-style breadcrumbs)1 lb. cod loin, cut crosswise into 12 stripsCooking spray12 (6-in.) corn tortillas2 cups shredded cabbage or coleslaw mix1 cup salsa verde (from 1 [16-oz.] jar)Garnishes: chopped fresh cilantro, sliced radishes, sliced avocado, hot sauce, sliced fresh or pickled jalapeñosLime wedges1.Whisk together mayonnaise, sour cream, lime zest, and lime juice in a medium bowl; stir in ¾ teaspoon of the salt. Transfer 2⁄3 cup lime crema to a small bowl; set aside. Place panko in a shallow dish.2.Preheat air fryer to 400° for 5 minutes. Sprinkle fish evenly with remaining ¼ teaspoon salt. Brush fish evenly with lime crema from medium bowl, then roll in panko, pressing to adhere.3.Working in batches if needed, coat fish generously with cooking spray; transfer to air fryer basket, arranging in a single layer (do not overcrowd the basket). Cook until crispy, lightly golden, and cooked through, about 8 minutes.4.Meanwhile, stack tortillas, wrap in paper towels, and place on a small microwavable plate. Microwave on HIGH until heated through, about 1 minute. Alternatively, toast tortillas in a broiler or over a gas flame until charred in spots, but still soft, about 10 seconds per side. Wrap tortillas in a cloth napkin to keep warm.5.Top tortillas evenly with fish, cabbage, salsa verde, garnishes of choice, and a dollop of lime crema in small bowl. Serve with lime wedges on the side.Serves: 4Active time: 25 minutesTotal time: 25 minutes
Photo: Victor Protasio
Let’s leave the task of deep-frying foods to restaurants. The mess it makes at home just isn’t worth it! Especially when an air fryer does such a great job of making crispy coatings, like with these fish fingers. They are the perfect size to stuff in a fish taco — with room for toppings.Air Fryer Fish Tacos with Shredded Cabbage, Salsa Verde, and Lime Crema½ cup mayonnaise½ cup sour cream1 tsp. grated lime zest plus 2 Tbsp. fresh juice (from 2 limes)1 tsp. kosher salt, divided1 cup panko (Japanese-style breadcrumbs)1 lb. cod loin, cut crosswise into 12 stripsCooking spray12 (6-in.) corn tortillas2 cups shredded cabbage or coleslaw mix1 cup salsa verde (from 1 [16-oz.] jar)Garnishes: chopped fresh cilantro, sliced radishes, sliced avocado, hot sauce, sliced fresh or pickled jalapeñosLime wedges1.Whisk together mayonnaise, sour cream, lime zest, and lime juice in a medium bowl; stir in ¾ teaspoon of the salt. Transfer 2⁄3 cup lime crema to a small bowl; set aside. Place panko in a shallow dish.2.Preheat air fryer to 400° for 5 minutes. Sprinkle fish evenly with remaining ¼ teaspoon salt. Brush fish evenly with lime crema from medium bowl, then roll in panko, pressing to adhere.3.Working in batches if needed, coat fish generously with cooking spray; transfer to air fryer basket, arranging in a single layer (do not overcrowd the basket). Cook until crispy, lightly golden, and cooked through, about 8 minutes.4.Meanwhile, stack tortillas, wrap in paper towels, and place on a small microwavable plate. Microwave on HIGH until heated through, about 1 minute. Alternatively, toast tortillas in a broiler or over a gas flame until charred in spots, but still soft, about 10 seconds per side. Wrap tortillas in a cloth napkin to keep warm.5.Top tortillas evenly with fish, cabbage, salsa verde, garnishes of choice, and a dollop of lime crema in small bowl. Serve with lime wedges on the side.Serves: 4Active time: 25 minutesTotal time: 25 minutes
Let’s leave the task of deep-frying foods to restaurants. The mess it makes at home just isn’t worth it! Especially when an air fryer does such a great job of making crispy coatings, like with these fish fingers. They are the perfect size to stuff in a fish taco — with room for toppings.
Air Fryer Fish Tacos with Shredded Cabbage, Salsa Verde, and Lime Crema
½ cup mayonnaise
½ cup sour cream
1 tsp. grated lime zest plus 2 Tbsp. fresh juice (from 2 limes)
1 tsp. kosher salt, divided
1 cup panko (Japanese-style breadcrumbs)
1 lb. cod loin, cut crosswise into 12 strips
Cooking spray
12 (6-in.) corn tortillas
2 cups shredded cabbage or coleslaw mix
1 cup salsa verde (from 1 [16-oz.] jar)
Garnishes: chopped fresh cilantro, sliced radishes, sliced avocado, hot sauce, sliced fresh or pickled jalapeños
Lime wedges
1.Whisk together mayonnaise, sour cream, lime zest, and lime juice in a medium bowl; stir in ¾ teaspoon of the salt. Transfer 2⁄3 cup lime crema to a small bowl; set aside. Place panko in a shallow dish.
2.Preheat air fryer to 400° for 5 minutes. Sprinkle fish evenly with remaining ¼ teaspoon salt. Brush fish evenly with lime crema from medium bowl, then roll in panko, pressing to adhere.
3.Working in batches if needed, coat fish generously with cooking spray; transfer to air fryer basket, arranging in a single layer (do not overcrowd the basket). Cook until crispy, lightly golden, and cooked through, about 8 minutes.
4.Meanwhile, stack tortillas, wrap in paper towels, and place on a small microwavable plate. Microwave on HIGH until heated through, about 1 minute. Alternatively, toast tortillas in a broiler or over a gas flame until charred in spots, but still soft, about 10 seconds per side. Wrap tortillas in a cloth napkin to keep warm.
5.Top tortillas evenly with fish, cabbage, salsa verde, garnishes of choice, and a dollop of lime crema in small bowl. Serve with lime wedges on the side.
Serves: 4Active time: 25 minutesTotal time: 25 minutes
source: people.com
