Air Fryer Baja Fish Tacos

By Simply Scratch

Ingredients

1/4 cup plain non-fat greek yogurt
2 tablespoons mayonnaise
1/2 lime (juiced)
1 to 2 small chipotles in adobo
3/4 teaspoon chipotle powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
2 pounds cod (I prefer loins as to fillets, cut into 1½ inch pieces)
1 egg
1/4 cup Mexican beer
1 cup panko breadcrumbs (- store bought or homemade)
1½ tablespoons homemade baja seasoning
olive oil spray
12 white corn tortillas
finely shredded cabbage
1 avocado (thinly sliced)
1 recipe homemade pico de gallo (for serving)
lime wedges (for serving)

Prep Time20mins
Cook Time16mins
Servings6

Instructions

TO MAKE THE CHIPOTLE CREMA:

In the bowl of a mini food processor, measure and add the yogurt, mayonnaise, lime juice, chipotle pepper(s), chipotle powder, garlic and onion powder. Blend until smooth. Refrigerate until ready to serve.

TO MAKE THE TACOS:

Blot the cod with paper towel and cut into 1-1/2 inch pieces.

In a medium bowl, whisk egg with 1/4 cup beer or water. To a second medium bowl, toss the panko with baja seasoning.

Working in batches, dip the fish into the egg mixture, drain excess back into the bowl before rolling and pressing the fish into the seasoned panko mixture. Transfer to a clean platter. Repeat. Lightly spray the top of the coated fish with olive oil spray.

Preheat your air fryer to 400 (200). Spray the basket or grill insert with olive oil spray. Work in batches, air frying the fish for 8 minutes or until the internal temperature is 145° (or 62).

Meanwhile, lightly toast the corn shells in a dry skillet over medium-high heat, until warm and lightly golden in spots. About 30 seconds a side in a preheated skillet. Keep warm in a clean kitchen towel.

Fill shells with crispy baja fish, top with shredded cabbage, sliced avocado, pico de gallo and avocado cream. Squeeze fresh lime juice over top before devouring.