Ingredients
4 (6-oz.) skinless cod filets
1 (1-oz.) packet taco seasoning
Olive oil cooking spray
1 ripe avocado, halved, pitted, and flesh scooped
1/2 c. cool water
1/4 c. chopped white onion
1/4 c. packed fresh cilantro leaves, plus more for serving
2 tbsp. fresh lime juice
1/2 tsp. (or more) kosher salt
1 jalapeño, stemmed, seeded and thinly sliced, divided
12 corn tortillas, warmed
1/2 c. shredded red cabbage
1/2 c. crumbled queso fresco or feta
Lime wedges, for serving
Preparation
Step 1Pat cod dry with paper towels; season all over with taco seasoning.Step 2Lightly coat an air-fryer basket with cooking spray. Working in batches, arrange cod in a single layer in basket, spacing about 1/2" apart; coat with cooking spray. Cook at 350°, flipping halfway through, until cod is just cooked through and easily flakes with a fork, 6 to 8 minutes. Transfer to a plate.Step 3Meanwhile, in a food processor, pulse avocado, water, onion, cilantro, lime juice, salt, and half of jalapeño until smooth; season with more salt, if desired.Step 4Using a fork, flake cod into bite-sized pieces. Divide cod among tortillas. Top with avocado sauce, cabbage, queso fresco, and remaining jalapeño. Serve with lime wedges alongside.
The key to any great taco is the tortilla. Heating tortillas can drastically improve even the most subpar options. If you have a gas stove, heat the tortillas over a low open flame, flipping with tongs, until lightly charred. OR you can arrange the tortillas on a baking sheet and broil for about a minute per side. To really go the extra mile with these fish tacos, it’s worth making your own tortillas. (Eating keto? No problem—we’ve got a recipe for keto tortillas, too.) If you don’t have an air fryer, check out our classic fish tacos that are cooked in a skillet, this nostalgic fish stick version, or mahi mahi tacos for a fancy upgrade.
