Air-Fryer Fish Tacos

Thanks to the air fryer, breaded fish turns out just as crunchy as the original — sans the oil.

Ingredients

• 1 (20 oz.) can pineapple tidbits in juice, drained
• ¼ cup thinly sliced red onion
• ½ small jalapeño pepper, seeded, minced
• 1 tsp. grated lime zest
• 2 Tbs. lime juice
• ½ tsp. salt
• ⅔ cup panko breadcrumbs
• ⅓ cup cornflake crumbs
• ⅓ cup all-purpose flour
• 1 tsp. garlic powder
• ¼ tsp. pepper
• 2 eggs
• 1¼ lbs. codfish, cut into 10 pieces
• 1 (4.7 oz.) pkg. stand ‘n’ stuff crisp taco shells (10 shells)
• 6 cups shredded romaine or iceberg lettuce, from 1 small head

Instructions

1. Stir together pineapple, onion, jalapeño, lime zest, lime juice and ¼ tsp. salt; reserve. In bowl, combine panko and cornflake crumbs. In separate bowl, combine flour, garlic powder, remaining salt and pepper. In separate shallow bowl, lightly beat eggs. Dip fish in flour mixture, shaking off excess. Dip in eggs then crumb mixture.
2. Place crisper plate in basket of 7-qt. air fryer; coat with cooking spray. Place basket in air fryer; heat to 400°F. In 2 batches, place fish in air-fryer basket; coat with cooking spray. Cook until opaque, 3–4 min. per batch. Dividing evenly, fill each taco shell with lettuce and fish. Top each with 1 Tbs. pineapple salsa. Serve with remaining salsa.