25
Fish Tacos
Get a taste of Baja and the beach with these fish tacos – guilt free!
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
1 . Season cod with 1/2 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 1/2 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 AirFryer Basket
well with nonstick cooking spray . Spray both sides of cod with olive oil and
place into the fry basket . Select AirFry with the temperature set to 400°F and
cook for 9 minutes; flip fish pieces and cook for an additional 3 to 5 minutes,
or 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 with 2 pieces of fish . Garnish as
desired with shredded cabbage, cilantro, avocado, crema and fresh lime .
Nutritional information per taco:
Calories 249 (6% from fat) • carb. 21g • pro. 13g • fat 1g • sat. fat 0g
chol. 24mg • sod. 447mg • calc. 55mg • fiber 2g
Falafel
AirFrying lightens this Middle Eastern dish without compromising
on crunch or flavor!
Remember to soak the chickpeas the night before .
Makes 12 falafel
1
garlic clove
1
small shallot, cut into 1-inch pieces
½
cup dried chickpeas, soaked overnight, rinsed and drained
¾
teaspoon kosher salt
¹⁄
8
teaspoon freshly ground black pepper
¾
teaspoon ground cumin
¼
teaspoon ground coriander
¹⁄
8
teaspoon chili powder
¹⁄³
cup packed fresh Italian parsley – stems and leaves
1
tablespoon unbleached, all-purpose flour
¼
teaspoon baking soda
1
tablespoon water
Nonstick cooking spray
Olive oil for spraying
Pita for serving
Chopped tomatoes, cucumbers, and lettuce for serving
Tahini (optional)
1 . Insert the chopping blade into the work bowl of a food processor . Add the
garlic and shallot and pulse to chop, about 5 times . Add the chickpeas, salt,
pepper, spices, parsley and flour . Pulse 6 to 8 times to coarsely grind the
chickpeas . Scrape down and pulse a few more times . Remove and reserve
¹⁄³ cup of the mixture in mixing bowl .
2 . Dissolve the baking soda in the tablespoon of water . Turn the processor on,
pour through feed tube with unit running to incorporate . Combine with the
reserved ¹⁄³-cup mixture in the mixing bowl and stir together to combine .
3 . Using a tablespoon measure, scoop chickpea mixture and shape into 12
balls . Place the balls on a tray or plate lined with wax paper and chill in the
refrigerator for 30 minutes .
