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Crispy Fish Tacos

Serves: 4 (2 tacos per person)

Ingredients

  • (4) 4 oz. tilapia filets
  • ½ tbsp. olive oil
  • 2 tbsp. salt
  • 1 tbsp. black pepper
  • 1 tbsp. paprika
  • 8 corn tortillas
  • 1 avocado, sliced
  • ½ onion, chopped
  • 1 bunch cilantro, de-stemmed
  • 2 limes, quartered
  • ½ cup sour cream
  • Salt, to taste

Cilantro Garlic Salsa

  • 1 cup extra virgin olive oil
  • ½ cup water
  • ¼ cup vinegar
  • 2 limes, juiced
  • 4 garlic cloves, roasted
  • 1 bunch cilantro, de-stemmed

Tools

Instructions

  1. Preheat Air Fryer 3 minutes at 360°F (press Manual button once followed by Power button). Place tilapia in a bowl, coat with olive oil, and season with salt, pepper, and paprika.
  2. Place tilapia into Fry Basket, making sure not to overfill to ensure even cooking (see MAX line inside Fry Basket). Slide Pan with Fry Basket into Air Fryer and set temperature to 400°F and timer for 15 minutes.
  3. Add salsa ingredients to Blender and press preprogrammed DIPS/SPREADS button to automatically blend for 1 minute. Set aside when cycle is complete.
  4. Warm tortillas on Comal, 2 minutes per side, and set aside.
  5. When cooking cycle is complete, pull Pan with Fry Basket out of Air Fryer and place tilapia on a plate.
  6. Add 2 ounces of tilapia to tortilla. Top with 1 tablespoon salsa, 1 slice avocado, ½ tbsp. onion, ½ tbsp. cilantro, juice of 1 lime wedge, ½ tbsp. sour cream, and salt to taste. Repeat process for remaining 7 tacos.
Crispy Fish Tacos



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