Crispy Fish Tacos
Spice up Taco Tuesday with a delicious twist - Asian-inspired crispy fish tacos!
Equipment
- 1 air fryer
Ingredients
Tacos
- 500 g cod fillets
- salt & pepper to taste
- 2 tbsp soy sauce
- 2 tsp olive oil extra virgin
- ½ tsp powdered ginger
- 1 clove garlic, finely chopped
- 1 ½ cups panko crumbs
- olive oil cooking spray
- 8 corn tortillas
Taco Toppings
- 2 cups shredded cabbage
- ¼ cup spicy mayo
- ¼ cup cilantro, chopped
Instructions
- 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.
- Press fish chunks into the panko crumbs on a shallow plate.
- 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.
- Fill tortillas with fish and toppings.
Notes
You can bake the fish in an oven instead: Arrange the fish on a parchment paper-lined baking sheet; spritz with olive oil cooking spray. Bake in preheated 400°F oven for about 5 minutes per side.
If you're avoiding wheat or corn, you can make these keto tortillas with almond flour or serve the fish and toppings on a bed of cooked brown rice or quinoa.
Nutrition
Calories: 433kcalCarbohydrates: 42gProtein: 30gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 8gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 60mgSodium: 854mgPotassium: 747mgFiber: 5gSugar: 3gVitamin A: 162IUVitamin C: 14mgCalcium: 121mgIron: 3mg
These nutrition values are estimates only. Read my full nutrition disclaimer here.
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