I have been hearing about the usefulness and versatility of air fryers for years. While they sounded like a decent idea, I wasn’t sure I wanted an extra gadget on my counter. However, I recently found a nice Green Life 4.5-quart air fryer on sale, and decided it was time to jump on the bandwagon. For my first air fried recipe, I decided to make light and fresh fish tacos. Fish tacos usually feature grilled or battered fried fish. I found a seasoning blend at Zup’s last week, so I decided to showcase that instead of using a batter. I looked at several recipes online, and it appeared air fryer cook times vary between brands, so I checked the fish occasionally. The air fryer cooked the fish just fine, but I’m not sure I’m sold on the contraption just yet.
Air Fried Baja Fish Tacos with Zucch-ado Salsa
Ingredients
Salsa:
2 tablespoons canola oil
1 1/3 cups diced zucchini (1 medium)
1 cup diced white onion (1/2 medium)
1 medium jalapeno, ribbed and seeded
1 large clove garlic, minced
1/2 teaspoon ground cumin
1 cup chicken or vegetable broth
1 ripe avocado, peeled and pitted
1/2 cup loosely packed cilantro
Juice of 1-2 limes
Salt and pepper, to taste
Tacos:
Cooking spray, as needed
1 pound frozen fish fillets, thawed and patted dry
2 teaspoons Zup’s Baja Fish Taco seasoning
6 corn tortillas
Zucch-ado salsa
Cilantro and diced white onion for garnishing
Salsa:
In a medium skillet over medium-high heat, add the oil. Once hot, add the zucchini, onion, and jalapeno. Cook until lightly charred, stirring occasionally. Add the garlic and cumin. Cook for 30 seconds, then add the broth. Cook until the liquid reduces by about half. Remove from heat and cool completely. Once cool, add the zucchini mixture to a blender with the avocado, cilantro, and juice of 1 lime. Blend until smooth. Taste the salsa and season with salt and pepper to taste, and the juice of 1 more lime, if desired.
Tacos:
Spray an air fryer basket with cooking spray and preheat to 400 degrees F. Toss the fish with the seasoning. Place the fish in a single layer in the basket (cook in batches if your basket is too small). Spray the top of the fish with more cooking spray. Insert the basket into the air fryer and cook for 8-10 minutes or until the fish is opaque throughout and flaky. Flake the fish into large pieces, then spoon it into the tortillas. Drizzle with salsa and garnish with cilantro and onion. Yield: 2 servings.
Notes:
I used walleye, but you can use whatever fish you have in your freezer. If desired, spray the tortillas lightly on both sides with cooking spray. Cook in a skillet over medium-high heat until lightly charred on both sides. I kept the toppings simple, but you could top the tacos with shredded cabbage, pico de gallo, diced mango, or sliced jalapeños. Serve with a side of tortilla chips for dipping into the extra salsa.
