Crispy Fish Tacos with Mango Salsa
Ingredients: (Makes 2)
- Cod Fillet 300g or 10.6oz
- Mango 150g or 5.3oz
- Small Tacos 4
- Egg 1
- Breadcrumb 30g or 1oz
- Lettuce 2 leafs
- Coriander 1 sprig
- Garlic Powder ½ tsp
- Paprika ½ tsp
- Black Pepper 2 twists
- Salt 2 pinch
- Lime Juice 1 lime
- Red Pepper ½ small
- Red Onion ½ small
- White Flour 30g or 1oz
Instructions:
Season the fish strips with salt and pepper. Set up a breading station: one bowl
with flour, one with beaten egg, and one with breadcrumbs mixed with smoked
paprika and garlic powder.
Coat each strip: first in flour, then egg, then breadcrumbs. Press to coat well. Spray
the air fryer basket with olive oil spray. Place breaded fish strips in a single layer
and spray tops lightly with oil.
Air fry at 200°C (390°F) for 10–12 minutes, flipping halfway, until golden and crispy.
Combine diced mango, red pepper, red onion, coriander, lime juice, and a pinch of
salt in a bowl. Toss gently.
Warm the taco shells. Layer with shredded lettuce, crispy fish, and spoonfuls of
fresh mango salsa. Finish with an optional squeeze of lime.Season the fish strips with salt and pepper. Set up a breading station: one bowl
with flour, one with beaten egg, and one with breadcrumbs mixed with smoked
paprika and garlic powder.
Coat each strip: first in flour, then egg, then breadcrumbs. Press to coat well. Spray
the air fryer basket with olive oil spray. Place breaded fish strips in a single layer
and spray tops lightly with oil.
Air fry at 200°C (390°F) for 10–12 minutes, flipping halfway, until golden and crispy.
Combine diced mango, red pepper, red onion, coriander, lime juice, and a pinch of
salt in a bowl. Toss gently.
Warm the taco shells. Layer with shredded lettuce, crispy fish, and spoonfuls of
fresh mango salsa. Finish with an optional squeeze of lime.
