Ingredients (makes 4 tacos)
Cod loins (or fish of choice) | 2 each |
Corn Starch | ½ cup, divided in half |
Egg white | 1 each |
Baking powder | ½ tsp |
Lime zest | 1 lime |
Cumin | 1 tsp |
Corn Tortilla | 4 each |
Pro Seasoning All Purpose | 1 tsp |
Fresh Salsa, as needed |
Sauce Ingredients
Mayonnaise | ¼ cup |
Lime Juice | 1 each |
Cilantro, chopped | ¼ cup |
Pro Seasoning All Purpose | 1 tsp |
Pro Seasoning Sriracha Lime | 1 Tbsp |
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 Seasoning All Purpose, 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.
Heat a saute pan over medium heat. Coat the bottom of the pan with cooking spray. Cook tortillas one at a time in the saute pan for about 1-2 minutes on each side. They should have a little color but not hard and crispy. 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 fresh salsa and add avocado slices and other toppings if desired!
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