Makes 4 tacos
Cod loins (or fish of choice) 2 each
Arrowroot powder ½ cup, divided in half
Egg white 1 each
Baking powder ½ tspn
Lime zest 1 lime lime
Pro Java BBQ Rub 1 Tbsp
Cumin 1 tso
Corn Tortilla 4 each
Red bell pepper, julienned 1 each
Yellow onion, julienned 1 each
Pro Seasoning 1 tsp
Apple cider vinegar 2 Tbsp
Brown sugar 2 Tbsp
Goat cheese ¼ cup
Sauce
Mayonnaise ¼ cup
Lime Juice 1 each
Cilantro, chopped ¼ cup
Pro Seasoning 2 tsp
Pro Seasoning Sriracha Lime 3 tsp
Method of prep:
For the fish: Cut into ½ inch strips. In a small bowl, mix together the sauce ingredients and set aside. Next, in a small bowl mix ¼ cup arrowroot powder, egg white, baking powder, lime zest, Pro Java BBQ Rub, and cumin. In a separate bowl add the remaining ¼ cup arrowroot powder. Dredge cod loins in the wet arrowroot mix. Next, dredge the cod loins in the dry arrowroot mix. Spray the top of the breaded loins with cooking spray and cook in the air fryer at 375 degrees for about 15 minutes or until the internal temperature reaches at least 145 degrees. Set aside.
While the fish is cooking, heat a skillet to medium heat. Add onions, peppers, and Pro Seasoning and cook until soft and caramelized. Add the vinegar and sugar and cook until the liquid reduces to a syrup over medium low heat. Keep warm for assembly.
Heat a saute pan over medium high heat. Coat the bottom of the pan with cooking spray. Cook tortillas one at a time in the saute pan until they puff up. Set aside for assembly.
For the sauce, mix together all ingredients and set aside.
To assemble:
Place a tortilla on a plate. Place one piece of fish in the center of the tortilla. Next, top the fish with sauce. Now top the fish with onions and peppers, and finally, sprinkle goat cheese on top. Add avocado slices and other toppings if desired!