Description
Unlike most fish taco recipes, the slaw in this recipe is air-fried instead of raw creating a caramelized version which leaves the fish to be the crispy star of the show.
Ingredients
- nonstick cooking spray
- 4 cups cabbage slaw mix
- 1 tablespoon chopped fresh jalapeno pepper
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- 1 tablespoon apple cider vinegar
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground cayenne pepper
- ¼ cup all-purpose flour
- ¼ cup yellow cornmeal
- 2 tablespoons taco seasoning mix
- 1 pound cod fillets, cut into bite-sized pieces
- 8 (6 inch) corn tortillas
Instructions
- Preheat an air fryer to 400 degrees F (200 degrees C). Spray the basket of the air fryer with cooking spray.
- Combine cabbage slaw
- jalapeno pepper
- lime juice
- olive oil
- vinegar
- salt
- pepper
- and cayenne pepper in a large bowl. Mix until evenly combined and set aside.
- Mix together flour
- cornmeal
- and taco seasoning in a separate bowl. Add fish pieces and toss until evenly coated
- discarding any remaining seasoning mix. Place in the prepared air fryer basket and mist lightly with cooking spray.
- Cook fish in the preheated air fryer for 5 minutes. Shake the basket
- and cook until fish is crispy and flakes easily with a fork
- about 5 minutes more. Remove to a paper towel-lined plate.
- Place cabbage slaw mixture into the air fryer basket.
- Cook until cabbage is caramelized
- about 8 minutes
- stirring halfway through the cooking time.
- Spoon cabbage onto tortillas and top with fish.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 4