Ingredients:
2 cups panko breadcrumbs
4 tbsp grapeseed or vegetable oil
1 lb fish of your choice, sliced into long strips,
about 1 inch wide
1½ tsp sea or kosher salt
1½ tsp ground cumin
Freshly-ground black pepper, to taste
1 cup all-purpose flour
3 large eggs, beaten
2 tsp vegetable oil
¼ cup red onion, thinly sliced
1 red bell pepper, thinly sliced
6-8 (8”) corn tortillas
1 avocado, thinly sliced
1 lime, cut into wedges
2 tbsp cilantro, chopped
1 jalapeño, thinly sliced (optional)
Sour cream (optional)
Baja
Fish Tacos
Directions:
Temperature: 400°F Cook Time: 13-16 minutes
1.
Mix the panko with oil. Rub by hand to coat the oil onto the panko. Add the salt, cumin and black
pepper and mix into the panko. Preheat the Air Fryer to 400°F.
2.
Season the fish with salt and pepper, dredge in the flour and shake off excess. Dip the fish into the egg
and then into the seasoned panko. Press the crumbs onto the fish to help them stick.
3.
In a small sauté pan over medium heat, add 2 tsp vegetable oil and sauté the onions and peppers with
a pinch of salt. Sauté for 2-3 minutes, until the onions are translucent.
4.
Lay fish in the Crisper Drawer in a single layer and air fry for 6-8 minutes, depending on the thickness of
the fish.
5.
Place the tortillas on the oven rack and bake for 5 minutes while the fish is cooking. Assemble tacos
with fish and accompaniments.
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