Name: Air Fryer Fish Tacos with Avocado Salsa
Prep time: 5 min
Cook time: 5 min
Yield: 4
Ingredients: 4 (6-oz.) skinless cod filets -; 1 (1-oz.) packet taco seasoning -; Olive oil cooking spray -; 1 ripe avocado, halved, pitted, and flesh scooped -; 1/2 c. cool water -; 1/4 c. Chopped white onion -; 1/4 c. packed fresh cilantro leaves, plus more for serving -; 2 tbsp. fresh lime juice -; 1/2 tsp. (or more) kosher salt -; 1 jalapeño, stemmed, seeded and thinly sliced, divided -; 12 corn tortillas, warmed -; 1/2 c. shredded red cabbage -; 1/2 c. crumbled queso fresco or feta -; Lime wedges, for serving -

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Air Fryer Fish Tacos with Avocado Salsa

1. 4 (6-oz.) skinless cod filets -

2. 1 (1-oz.) packet taco seasoning -

3. Olive oil cooking spray -

4. 1 ripe avocado, halved, pitted, and flesh scooped -

5. 1/2 c. cool water -

6. 1/4 c. Chopped white onion -

7. 1/4 c. packed fresh cilantro leaves, plus more for serving -

8. 2 tbsp. fresh lime juice -

9. 1/2 tsp. (or more) kosher salt -

10. 1 jalapeño, stemmed, seeded and thinly sliced, divided -

11. 12 corn tortillas, warmed -

12. 1/2 c. shredded red cabbage -

13. 1/2 c. crumbled queso fresco or feta -

14. Lime wedges, for serving -

How to cook deliciously - Air Fryer Fish Tacos with Avocado Salsa

1. Stage

Pat cod dry with paper towels; season all over with taco seasoning.

2. Stage

Lightly coat an air-fryer basket with cooking spray. Working in batches, arrange cod in a single layer in basket, spacing about 1/2" apart; coat with cooking spray. Cook at 350°, flipping halfway through, until cod is just cooked through and easily flakes with a fork, 6 to 8 minutes. Transfer to a plate.

3. Stage

Meanwhile, in a food processor, pulse avocado, water, onion, cilantro, lime juice, salt, and half of jalapeño until smooth; season with more salt, if desired.

4. Stage

Using a fork, flake cod into bite-sized pieces. Divide cod among tortillas. Top with avocado sauce, cabbage, queso fresco, and remaining jalapeño. Serve with lime wedges alongside.