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AIR-FRIED FISH TACOS
Delicious, nutritious and no need for excessive oil!
INGREDIENTS
Serves 2-3 (Makes 6 Tacos)
• 250g Cod
• 100g Flour
• 2 Large Eggs, beaten
• Splash of Milk
• 100g Panko Breadcrumbs
• 1/4 Cup Sour Cream
• 1 Tsp Honey
• 1 Tsp Sriracha
• 100g Light Mayo
• ¼ Head Iceberg Lettuce
• ¼ Head Red Cabbage
• 1 Large Red Onion
• 2 Tbsp Apple Cider Vinegar
• Zest and Juice of 1 Lime
• 1 Tsp White Sugar
• 6 Flour Tortillas (mini or taco-sized)
• Spring Onion to Garnish
• Spices: Smoked Paprika, Garlic Powder/granules, Chilli Powder, Ground Cumin, Salt & Pepper
STEPS
1
Slice the cod into strips and season with salt.
2
Season the flour dredge with salt and pepper; beat the eggs with a splash of milk; season the panko with 1 tsp Smoked Paprika, 1 tsp Garlic Powder/granules, ½ tsp Chilli Powder and ¼ tsp Ground Cumin.
3
Batter the cod: first in flour dredge, then in egg wash, then into panko.
4
Liberally spray with spray oil and airfry at 190oC for 14 minutes, flipping halfway through.
5
Prepare the slaw: shred lettuce and cabbage, slice red onions, and combine with 2 Tbsp Apple Cider Vinegar, Zest and juice of 1 Lime (saving 1Tb spoon of juice for the sauce), 1 tsp White Sugar & half the Light mayo.
6
Prepare the baja sauce: mix sour cream, the rest if the light mayonnaise, sriracha, honey, ½ tsp garlic powder/granules, ½ tsp smoked paprika, ¼ tsp ground cumin, 1 tbsp lime juice, a pinch of salt and thin with milk as needed.
7
Heat up flour tortilla on pan/on flame and assemble the taco: optionally add spring onion to garnish.