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Air Fryer Cod Tacos w/ Spicy Mango Salsa | Recipeish | Gustus Vitae

Yield: Serves 4.
Time Estimate: 1 Hour.
Storage Notes: Best if enjoyed immediately.
Difficulty: Easy.

Air fried fish tacos make for a perfect summer lunch or dinner for a group: easy to put together, made for sharing, and when done right, equal parts unfussy and delicious. These mango salsa tacos are bursting with summer sweetness and jalapeño heat - make sure you've got some ice-cold beverages within easy reach to tame the fire.

Ingredients

  • 2 Medium cod fillets
  • 2 Ears corn
  • 1 Cup crema Mexicana
  • 6 Tbs South Pacific Pineapple BBQ Rub
  • 4 Tbs Green Jalapeño Sea Salt
  • 3 Limes
  • 1 Medium bunch cilantro
  • 2 Medium-sized ripe mangos
  • 1 Large red onion
  • 10 Cherry tomatoes
  • 2 Cups panko
  • 1 Cup cornstarch
  • 3 Eggs
  • 12 Small tortillas
  • 2 Avocados
      Directions
      • Preheat oven to 350F, and add corn.
      • Cut cod into even chunks, around 1" x 2".
      • Prep the breading station: 1 bowl with 2 Tbs Jalapeño Sea Salt and 1 Cup cornstarch, 1 bowl of beaten eggs, and 1 bowl of panko.
      • Dredge fish in Jalapeño Sea Salt and cornstarch mix, then eggs, then panko, and reserve on a large plate. Cover with saran and pop in the fridge until needed: this extra time will help the breading stay on the fish when air frying.
      • Peel mangos and dice, adding to a large bowl. Zest lemons, then juice. Peel and halve onion, then finely slice, likewise adding to bowl with halved tomatoes.
      • Add South Pacific Pineapple BBQ Rub, tossing to incorporate, then pop in the fridge.
      • Turn corn, then arrange tortillas around them, removing after about 5 minutes, then wrapping in a hand-towel to keep warm until needed.
      • Preheat air fryer to 400F.
      • Remove corn, slicing off kernels against the cob, and add to mango salsa, before returning to the fridge.
      • Working in batches, air fry fish for 10 minutes at a time, flipping after 5. Transfer fried pieces to the oven to keep warm while air frying the remaining.
      • Remove salsa from fridge, rinse and rough chop cilantro, adding to salsa.
      • Arrange tortillas on a serving tray, topping with fish, then mango salsa, then crema.
      • Serve with slices of avocado, sprinkling all over with remaining Jalapeño Sea Salt. Pass around some ice cold beverages, and devour.