Air Fryer Fish Tacos with Pineapple Salsa Recipe Is a Crunchy Weeknight Wonder
We’re big fans of taco night, and ever since our test kitchen came up with this Fish Tacos with Pineapple Salsa recipe, we’ve been looking forward to those feasts even more! The secret that makes this take on tacos easy and so delicious? We bread pieces of cod and cook them up the air fryer. This appliance transforms the fish so it’s crispy on the outside and tender on the inside. It tastes just like the deep-fried versions without all that excess oil. And for a real treat, we top it with a homemade pineapple salsa and a bit of lettuce for some extra crunch. It’s a lightened-up yet filling dinner option that comes together in under an hour.
If you’re unable to get your hands on cod fillets, opt for another thick, firm white fish like haddock or halibut. Additionally, you can make the pineapple salsa up to a day ahead and store it covered in the fridge. Let us know in the comments how you like it. Also, check out these recipes for Baked Tacos and Birria Tacos!
Yields
Total Time
Prep Time
Ingredients
- 1 (20 oz.) can pineapple tidbits in juice, drained
- 1/4 cup thinly sliced red onion
- 1/2 small jalapeño pepper, seeded, minced
- 1 tsp. grated lime zest
- 2 Tbs. lime juice
- 1/2 tsp. salt
- 2/3 cup panko breadcrumbs
- 1/3 cup cornflake crumbs
- 1/3 cup all-purpose flour
- 1 tsp. garlic powder
- 1/4 tsp. pepper
- 2 eggs
- 1 1/4 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
PrintStir together pineapple, onion, jalapeño, lime zest, lime juice and 1/4 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.
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.
Nutrition
- Calories: 350 kcal
- Fat: 8 gram
- Saturated Fat: 2 gram
- Protein: 24 gram
- Carbohydrate: 47 gram
- Fiber: 5 gram
- Cholesterol: 90 mg
- Sugar: 14 gram
- Sodium: 540 mg
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