Makes 6 tacos
12 ounces cod, cut into ½-inch, 1-ounce strips 1 teaspoon kosher salt, divided ½ lime ½ cup unbleached, all-purpose flour 1 large egg, lightly beaten 1 cup panko breadcrumbs Nonstick cooking spray Olive oil, for spraying 6 corn tortillas Shredded cabbage Cilantro, roughly chopped Avocado Crema or sour cream Lime wedges
Nutritional Information per taco:
Calories 149 (6% from fat) • carb. 21g • pro. 13g • fat 1g • sat. fat 0g chol. 24mg • sod. 447mg • calc. 55mg • fiber 2g
1.Season cod with ½ teaspoon of the salt and squeeze of lime .
2.Set up 3 containers for dredging – one with flour, one with egg, and the third with the panko and remaining ½ teaspoon of salt . Dip the cod first into the flour, shaking off any excess . Next dip in the egg and then finally, coat well with the panko .
3.Place the AirFryer Basket onto the Baking/Drip Pan . Coat the basket well with nonstick cooking spray . Spray both sides of cod with olive oil and place into the fry basket . AirFry in the upper position with the temperature set to 400°F and cook for 9 minutes; flip fish pieces and cook for an additional 3 to 5 minutes, until evenly crispy .
4.Reserve cooked fish and then heat tortillas for about 2 to 3 minutes at 300°F, until soft and pliable . Serve tacos, each with2 pieces of fish . Garnish as desired with shredded cabbage, cilantro, avocado, crema and fresh lime .