This delicious air fried crunchy, citrus taco will make you wish it was Taco Tuesday every night!
This recipe was made with our Lemon Pepper Nut Crumbs ~ a nut-based bread crumb alternative. They are gluten-free, paleo, Keto-friendly, vegan, and delicious! To purchase a bag click here.
Ingredients: Makes about 8 tacos
1/2 c. Lemon Pepper Nut Crumbs
1 lb. white fish (cod or halibut are a great choice!)
1/2 c. almond milk
1/2 c. shredded cabbage
1/4 c. mayonaise
1 T. Tapatio
1/4 jalapeño (optional)
8 tortillas (we prefer corn or Siete Almond flour tortillas. )
We used cod for this dish, which was absolutely delicious. Quite frankly, just about any fish would be yummy prepared this way :)
Start by cleaning your fish and slicing in appropriate fish taco size (about 1in x 3in depending the size of your tortilla).
In a small bowl, whisk together almond milk and eggs. Pour out the Lemon Pepper Nut Crumbs on a plate.
Dip the fish in the egg wash and then fully coat in the crumbs.
Using an air fryer, spray the bottom of the bucket with some type of oil. We prefer avocado oil.
Place fish in the air fryer and cook on the fish setting (400 degrees) for about 10-12 minutes.
While the fish is cooking...whisk together mayo and Tapatio in a small bowl, slice the lime wedges, avocado, and jalapeño.
Warm up the tortillas in a hot pan with a little slab of butter or some more avocado spray.
Remove the fish from the air fryer and start building your taco! We topped ours with slices of avocado, jalapeños, cabbage, and a drizzle of that yummy Tapatio Mayo. Finish off with a fresh lime squeeze and dig in.