Crunchy Baja Fish Tacos with Mango Salsa
These are the perfect tacos to enjoy at your next taco Tuesday night! Crispy air fried cod with a delicious and easy mango salsa.
TIP:If you are not a fan of fish, replace with your favorite protein such as chicken or steak.
- Contains Fish
- Contains Wheat
Ingredients
- 1 mango, peeled and diced
- 1 small jalapeño pepper, diced
- 1/2 red bell pepper, diced
- 1/2 red onion, minced
- Pinch of chopped fresh cilantro
- 1/2 lime, juiced
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup Mexican beer (such as Corona or Dos Equis)
- 1 egg
- 3/4 cup cornstarch
- 3/4 cup all-purpose flour
- 1/2 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 1 pound cod, cut into 4 pieces
- Olive oil spray
- 4 corn tortillas, or flour tortillas, at room temperature
- Parchment Paper
- Small Bowl
- Two Medium Bowls
Instructions
Step 1
In a small bowl, stir together the mango, jalapeño, red bell pepper, red onion, cilantro, lime juice, salt, and pepper. Set aside.
Step 2
In a medium bowl, whisk the beer and egg.
Step 3
In another medium bowl, stir together the cornstarch, flour, cumin, and chili powder.
Step 4
Insert the crisper plate into the basket and the basket into the unit. Preheat the unit by selecting AIR FRY, setting the temperature to 375°F, and setting the time to 3 minutes. Select START/STOP to begin.
Step 5
Dip the fish pieces into the egg mixture and in the flour mixture to coat completely.
Step 6
Once the unit is preheated, place a parchment paper liner into the basket. Place the fish on the liner in a single layer.
Step 7
Select AIR FRY, set the temperature to 375 F . Set the time to 17 minutes. Select START/STOP to begin.
Step 8
After about 9 minutes, spray the fish with olive oil. Reinsert the basket to resume cooking.
Step 9
When the cooking is complete, the fish should be golden and crispy. Place the pieces in the tortillas, top with the mango salsa, and serve.