16
1 . Coat the Baking Pan with nonstick cooking spray . Reserve .
2 . In a large mixing bowl, combine all ingredients except for the dried
fruit . Spread evenly on the prepared Baking Pan . Transfer to the
AirFryer . Set the temperature to 300°F (150°C) and Bake for 20 to
25 minutes, tossing occasionally, until nicely toasted .
3 . When the granola is ready, remove from oven, add the dried fruit and
stir to combine .
4 . Cool completely on Baking Pan . Transfer to an airtight container to
store for up to 3 weeks .
Nutritional information per serving (½ cup [125 ml]):
Calories 290 (54% from fat) • carb. 29g • pro. 6g • fat 18g • sat. fat 5g • chol. 0mg
sod. 138mg • calc. 19mg • fiber 4g
Main Courses
Fish Tacos
Get a taste of Baja and the beach with these fish tacos – guilt free!
Makes 6 tacos
12
ounces (340 g) cod, cut into ½-inch (1.25 cm),
1-ounce (28 g) strips
1
teaspoon (5 ml) kosher salt, divided
½
lime
½
cup (125 ml) unbleached, all-purpose flour
1
large egg, lightly beaten
1
cup (250 ml) 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 . Place the AirFryer Basket onto the Baking Pan and coat with nonstick
spray . Reserve .
2 . Set up 3 containers for dredging: one with flour, one with egg, and
the third with the panko and ½ teaspoon (2 .5 ml) of salt . Season cod
with the remaining ½ teaspoon (2 .5 ml) of the salt and squeeze of
lime . 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 . Spray both sides of cod with olive oil and place into the prepared
AirFryer Basket . Set the temperature to 400°F (200°C) and AirFry for
9 minutes; flip fish pieces and cook for an additional 3 to 5 minutes,
until evenly crispy .
4 . Reserve cooked fish . Place the tortillas in the AirFryer Basket . Set the
temperature to 300°F (150°C) and Bake for 2 to 3 minutes, 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 149 (6% from fat) • carb. 21g • pro. 13g • fat 1g • sat. fat 0g • chol. 24mg
sod. 447mg • calc. 55mg • fiber 2g
Coconut Shrimp
Serve with a curry mayonnaise for a fun hors d’oeuvre .
Makes about 3 to 4 first-course servings
½
pound (227 g) shrimp
½
teaspoon (2.5 ml) kosher salt
½
cup (125 ml) unbleached, all-purpose flour
1
large egg, beaten
1
cup (250 ml) panko breadcrumbs
½
cup (125 ml) shredded coconut
Nonstick cooking spray
Olive oil for spraying
