Airfryer Baja Fish Taco Recipe
Delicious breaded Mexican spicy cod. Served with a mango salsa and a citrus mayonnaise and served in fresh homemade tortilla wraps.
Peel and chop the red onion and mango into small chunks. Put to one side.
Clean and chop the fresh cod into bite sized pieces. Season it well with salt and pepper along with ½ the coriander.
In a large mixing bowl add all the seasonings including the rest of the coriander, ¾ of the red onion that you chopped earlier, the garlic, the eggs and mix well. Add in the quark. Add in the juice and the rind of 3 out of the four limes and mix once more until you have a smooth batter.
In a blender blitz ¾ of the oats until it resembles fine breadcrumbs and mix it with the unblended oats. Mix in the oats into the batter.
Add the fresh cod to the batter and make sure it is well coated.
Place the battered cod pieces to the grill pan inside the Airfryer.
Cook for 10 minutes at 180c/356f in your Airfryer. Give it a shake and cook for a further 3 minutes at 200c/392f.
When the fish is cooked add it to the just cooked wraps and then fill the top with the mango and red onion mix. Season with the lime juice of the last remaining lime. Season with salt and pepper and serve.
You could use a sour cream marinade instead. However I went with a citrus mayonnaise made with quark instead which is also a great healthy choice.
You can also add avocados but I found that there was so much in the fish taco that I didn’t need to.
I also like to add a little of the bits of fish that has crumbled along with some fresh coriander before serving.
The juice from the mango gives enough liquid that you don’t need a separate mayonnaise.
Please Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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