Air fryer recipe · Mains
Baja Fish Taco Filling
Flaky spiced white fish with a smoky-lime kick, ready to pile into warm tacos.
- 17 minTotal time
- 195°CAir fryer
- 3Serves
- Non-vegetarianDiet
Nutrition per serving
- 235kcal
- 27.5 gprotein
- 15.5 gcarbs
- 6.7 gfat
- 2.2 gfibre
Per serving, about 3 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- White fish fillets (basa or cod)400 g
- Cornmeal1/3 cup
- Smoked paprika1.5 tsp
- Cumin & garlic powder1 tsp
- Lime juice2 tbsp
- Olive oil1 tbsp
Method
Cut and marinate
Slice the fish into thick, finger-length strips so they stay together and do not crumble when flaked later. Toss with the lime juice, olive oil and a pinch of salt, then rest for 10 minutes.
Mix the spice coat
Stir the cornmeal, smoked paprika, cumin and garlic powder together in a bowl. This dry mix gives a gentle, crunchy crust with deep smoky flavour and needs no batter at all.
Dredge the fish
Roll each marinated strip in the cornmeal spice mix, pressing lightly so it clings on. Shake off any loose crumbs, since stray grains scorch and taste bitter in the basket.
Spritz with oil
Lightly spray the coated strips all over with oil to help them brown and crisp. Lay them out in a single layer so the hot air cooks each strip evenly.
Air-fry and flake
Air-fry at 195C for 10 min, turning the strips once gently halfway through. They are ready when the fish flakes easily with a fork, then break them into chunks for your tacos.
