Baked Barbecued Beef
Ground or shredded beef baked with barbecue sauce and cheese for a simple, tasty casserole.
Read MoreAir Fryer Fish Tacos
Drescription
These air-fryer fish tacos get their kick from a crispy breadcrumb coating that's spiked with chili powder. Avocado crema helps balance the flavors, while shredded cabbage slaw adds crunch. These easy air-fryer fish tacos are finished with fresh tomato, but feel free to add your own favorite toppings to the mix.
Ingredients
- 2 cups shredded green cabbage
- ¼ cup coarsely chopped fresh cilantro
- 1 scallion, thinly sliced
- 5 tablespoons lime juice (from 2 limes), divided
- 1 tablespoon avocado oil
- 1 large avocado
- 2 tablespoons sour cream
- 1 small clove garlic, grated
- ¼ teaspoon salt
- 1 large egg white
- ⅓ cup dry whole-wheat breadcrumbs
- 1 tablespoon chili powder
- 1 pound skinless mahi-mahi fillets, cut into 2- to 3-inch strips
- avocado oil cooking spray
- 8 (6 inch) corn tortillas, warmed
- 1 medium tomato, chopped
Directions
- Toss cabbage, cilantro, scallion, 2 tablespoons lime juice and avocado oil together in a medium bowl; set aside.
- Cut avocado in half lengthwise; using a spoon, scoop the pulp into the bowl of a mini food processor. Add sour cream, garlic, salt and the remaining 3 tablespoons lime juice; process until smooth, about 30 seconds. (Alternatively, mash with a fork to reach desired consistency.) Set aside.
- Preheat air fryer to 400°F. Place egg white in a shallow dish; whisk until frothy. Combine breadcrumbs and chili powder in a separate shallow dish. Pat fish dry with a paper towel. Coat the fish with egg white, letting excess drip off; dredge in the breadcrumb mixture, pressing to adhere.
- Working in batches if needed, arrange the fish in an even layer in the fryer basket; coat the fish well with cooking spray. Cook until crispy and golden on one side, about 3 minutes. Flip the fish; coat with cooking spray and cook until it's crispy and flakes easily, about 3 minutes. Flake the fish into bite-size pieces. Top each tortilla evenly with fish, avocado crema (about 1 tablespoon each), cabbage slaw (about 1/4 cup each) and tomato. Serve with lime wedges, if desired.
