Fish Tacos
Photography: CLARE WILKINSON
Lunch
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Fish Tacos

When it comes to fish tacos make cod your filling of choice – it works particularly well with the zesty lemon and lime flavours. You can really play around with this recipe – change the protein, add mango or chilli, make them totally veggie – the possibilities are endless.
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Photography: CLARE WILKINSON

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Serves
8
Total Time
40 Minutes
Ingredients
600g of cod fillets
300ml of water
1 egg
180g of plain flour
1 tsp of baking powder
1 tsp of lemon pepper seasoning or lemon zest
Salt & pepper, to taste
For The Sauce
6 tbsp of light mayo
3 tbsp of Greek yogurt
2 tbsp of sriracha
Juice of 1 lime
1 tsp of paprika
1 tsp of garlic powder
To Serve
Soft or hard-shell tacos
Lettuce
Tomatoes
Red onion
Coriander
Guacamole
Method
Step 1

Season the cod fillets with salt and pepper. In a bowl, beat the water, egg, flour, baking powder and lemon flavouring.

Step 2

Coat the fish in the batter, then cook in a preheated air fryer at 200°C for 14-16 minutes – it’s important that the air fryer is piping hot as the fish goes in. Check after 10 minutes to ensure nothing burns.

Step 3

While the fish is frying, combine all the sauce ingredients ina bowl and prep your filling ingredients. Assemble the tacos with the fish, salad and guacamole and top with the sauce.

Extracted from Bored of Lunch: The Healthy Air Fryer Book by Nathan Anthony (Ebury Press, £18.99)

Photography by Clare Wilkinson

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