Fish Tacos
This easy and delicious fish taco recipe is a huge hit in our house! Hope you enjoy it too! Adapted from Yum & Yummer by Greta Podleski.
Equipment
- 1 Air Fryer or large frying pan/skillet
Ingredients
- 6 Corn Tortillas
- 2 Tbsp Oil
- 1 lb. White Fish
- Cornstarch
Mango Salsa
- 1 Mango
- 1 Bell Pepper (Red, Yellow or Orange)
- ¼ Cup Red Onion
- 1 Tbsp. Lime Juice
Chili Lime Mayo
- ⅓ Cup Mayonnaise or Vegenaise
- 1 Tbsp. Lime Juice
- ⅛ tsp Chili Powder
- ⅛ tsp Ground Cumin
Guacamole
- 1 Avocado
- 1 tsp Onion Powder
- ½ tsp Garlic Powder
- ¼ tsp Cumin Powder
- ¼ tsp Coriander Powder
- Splash of Lime Juice
Instructions
- Dice onions. Cut mango and bell pepper into small pieces. Mix them together in a small to medium size bowl with lime juice, cover and set aside.
- In a small bowl combine the mayonnaise, lime juice chili powder and ground cumin. Refrigerate until ready to serve.
- Pat fish dry with paper towel.
- If you are using an air fryer, spray avocado oil to coat the basket. If you are using a frying pan, heat 1 Tbsp. oil on medium heat.
- Coat fish in cornstarch and place in air fryer basket or frying pan so the fish are not touching (approx 6-8 pieces).
- If you are using an air fryer, spray fish with avocado oil. Set air fryer to 325℉ for 10-15 minutes depending on the thickness of the fish.If you are using a frying pan, cook fish for about 3-5 minutes on low-med heat until edges start to brown. Carefully flip the fish and cook for another 3-5 minutes.
- While fish is cooking, make the guacamole. Scoop avocado out of the skin and smash with fork. Add onion powder, garlic powder, cumin, coriander and a splash of lime juice, stir until smooth.
- Serve fish on warmed tortillas, topped with mango salsa, chili lime mayo and guacamole. Enjoy!