Air Fryer Fish Tacos Recipe

Name: Air Fryer Fish Tacos
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6 servings
Ingredients: 2 tablespoons sour cream; 1 tablespoon mayonnaise; 1clove garlic, finely chopped; 1 teaspoon lime juice; 1/4 teaspoon salt; 1 1/2 cups shredded green cabbage; 1/4 cup thinly sliced red onion; 2 tablespoons Old El Paso™ original taco seasoning mix (from 1-oz package); 1 egg; 1 tablespoon water; 1/2 cup Progresso™ plain panko crispy bread crumbs; 1/2 lb skinless white fish fillets (such as halibut or mahi mahi), cut into 1-inch strips; 1 package (12 bowls) Old El Paso™ mini flour tortilla taco bowls, heated as directed on package; Sliced avocado, thinly sliced radishes, chopped fresh cilantro leaves and lime wedges

Ingredients

2 tablespoons sour cream
1 tablespoon mayonnaise
1clove garlic, finely chopped
1 teaspoon lime juice
1/4 teaspoon salt
1 1/2 cups shredded green cabbage
1/4 cup thinly sliced red onion
2 tablespoons Old El Paso™ original taco seasoning mix (from 1-oz package)
1 egg
1 tablespoon water
1/2 cup Progresso™ plain panko crispy bread crumbs
1/2 lb skinless white fish fillets (such as halibut or mahi mahi), cut into 1-inch strips
1 package (12 bowls) Old El Paso™ mini flour tortilla taco bowls, heated as directed on package
Sliced avocado, thinly sliced radishes, chopped fresh cilantro leaves and lime wedges

	PREP TIME 20m	COOK TIME 15m	TOTAL TIME 35m
YIELD 6 servings

Instructions

In medium bowl, mix sour cream, mayonnaise, garlic, lime juice and salt.
Add cabbage and red onion; toss to coat.
Cover and refrigerate cabbage mixture until ready to serve.
Cut 8-inch round of cooking parchment paper.
Place in bottom of air fryer basket.
In shallow dish, place taco seasoning mix.
In another shallow dish, beat egg and water.
In third shallow dish, place bread crumbs.
Coat fish with taco seasoning mix; dip into egg mixture, then coat with bread crumb mixture, pressing to adhere.
Place fish on parchment in air fryer basket.
Set to 350°F; cook 8 minutes.
Turn fish; cook 4 to 6 minutes longer or until fish flakes easily with fork (at least 145°F).
Cut fish into bite-size pieces.
Divide cabbage mixture among taco bowls.
Top with fish, then top with avocado, radishes and cilantro.
Serve with lime wedges.