Crispy Baja Fish Tacos

By: Instant Pot Culinary Team

Crispy Baja Fish Tacos
Tossed in a cornmeal crust, these air-fried fish tacos are perfect for your next Taco Tuesday.
cuisine icon Cuisine
Mexican, Modern
cuisine icon Course
Dinner, Lunch, Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Cooking Technique
Air Fry
cuisine icon Keywords
15-30 min, 4 servings, air fry, air fryer recipe, all-purpose flour, bread crumbs, canola oil, cook 10 min, corn tortillas, cornmeal, cumin, dinner, duo crisp recipes, easy, egg, fresh cilantro, garlic, Instant Pot Culinary Team, jalapeno pepper, lime juice, lime wedges, lunch, main course, mexican, modern, olive oil, oregano, pepper, prep 20 min, radishes, salt, shredded cabbage, sour cream, taco seasoning, white-fleshed fish

prep icon Prep Time
20 min
cook icon Cook Time
10 min

serving icon Servings
4 servings
Ingredients
  • 1/2 cup cornmeal
  • 1/2 cup bread crumbs
  • 1 lb. white-fleshed fish, sliced, divided into pieces (2 inch)
  • 1 tbsp. taco seasoning
  • 1/4 cup all-purpose flour
  • 1 egg, beaten
  • 1 tbsp. olive oil
  • 1/2 cup sour cream
  • 1/3 cup fresh cilantro, finely chopped
  • 4 tsp. canola oil
  • 1 tbsp. lime juice
  • 1 tbsp. jalapeno pepper, finely sliced
  • 1 clove garlic, minced
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 tsp. oregano
  • 1/4 tsp. cumin
  • 8 corn tortillas, warmed
  • 1 cup shredded cabbage
  • 4 radishes, finely sliced
  • Lime wedges
Instructions
  • In shallow bowl, mix together cornmeal and bread crumbs.
  • Season the fish with taco seasoning, coat in flour, then dip into the beaten egg. Dredge in the cornmeal mixture until well coated.
  • Ensure that inner pot of Instant Pot Duo Crisp + Air Fryer is dry, then place the air fryer baskets inside the pot. Divide the fish into two batches and place the strips in the basket without overcrowding. Drizzle each batch with 1/2 tbsp olive oil.
  • Using the Air Fryer Lid, select Air Fry  at 400°F / 204°C for  3 to 5 minutes or until the fish is golden brown and cooked through.
  • Meanwhile, in a bowl, stir together sour cream, cilantro, canola oil, lime juice, jalapeño, garlic, salt, pepper, oregano, and cumin to make the chimichurri sour cream.
  • Assemble the fish in warm tortillas with shredded cabbage, chimichurri sour cream and radishes. Serve with lime wedges. Enjoy!
Notes
  • Recipe Note: Alternatively, substitute flour tortillas for corn tortillas if desired.
  • Nutrition Facts
    Per 2 tacos
    Calories 490
    Fat 17g
    Saturated Fat 4.5g
    Cholesterol 105mg
    Sodium 570mg
    Carbohydrate 56g
    Fiber 5g
    Sugars 2g
    Protein 29g
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