Crispy Fish Tacos

Spice up Taco Tuesday with a delicious twist – Asian-inspired crispy fish tacos! Using your air fryer, you can whip up flavourful fish nuggets in minutes and make them super crispy. Pair it with fresh ingredients like veggies and punchy mayo for the perfect taco filling that’s sure to be a hit around the dinner table.

I was introduced to these incredible fish tacos when I worked with Canadian Seafood on my The DIY Mommy Instagram. I loved the recipe so much that I made it multiple times and tweaked it a little bit for our family. The fish nuggets also make great leftovers over a salad for lunch!

Ingredients

• cod
• soy sauce
• olive oil
• ginger, garlic, salt & pepper
• panko crumbs
• tortillas (sub for brown rice or quinoa to make a taco bowl)
• cabbage
• spicy mayo
• cilantro

See recipe card for quantities.

Instructions

1. Cut cod into 2-inch pieces. In a bowl, sprinkle fish with salt and pepper, then toss with soy sauce, olive oil, ginger, and garlic until coated.
2. Press fish chunks into the panko crumbs on a shallow plate.
3. Arrange the fish in basket of air fryer, leaving 1 inch between each piece. Spritz with olive oil cooking spray. Cook in preheated 375°F air fryer for about 5 minutes on each side.
4. Fill tortillas with fish and toppings.

Hint: let the fish pieces soak in the soy sauce mixture for at least 1 hour in an air-tight container in the fridge to let the flavour marinate!

Substitutions

• Tortillas – instead of tortillas, you can make taco bowls by placing the fish and the toppings on a bed of cooked brown rice or cooked quinoa
• Cod – use salmon fillets instead of cod fillets for a different taste

Equipment

I like to use my favourite XL air fryer to make these, but you can also use a regular oven.

Storage

Store the cooked fish pieces in an air-tight container in the fridge for up to 3 days.