Fish Tacos - Cuisinart TOA-70 Serie Manual De Instrucciones Y Libro De Recetas

1 teaspoon kosher salt plus extra for light seasoning, divided
2 garlic cloves, crushed and divided
1½ pounds halibut, cut into 4 individual portions
1 jar (9 to 10 ounces) artichoke hearts, cut into quarters
½ cup green olives, pitted and roughly chopped
1 teaspoon lemon zest
¼ cup chopped fresh parsley
Lemon wedges
1 . Place the AirFryer Basket onto the Baking Pan and coat with non-
stick spray . Reserve .
2 . Toss the baby potatoes with 1 tablespoon olive oil, 1/2 teaspoon salt
and 1 crushed garlic clove . Arrange on 1/2 of the prepared basket and
place into the oven in the upper rack position . Set to AirFry at 350°F .
Cook for about 15 minutes .
3 . While the potatoes are cooking, sprinkle the halibut with a pinch of
salt . Reserve . Toss the artichoke hearts, olives, lemon zest, 1/2 tea-
spoon salt, remaining teaspoon of olive oil and garlic clove .
4 . After 15 minutes, remove the basket from the oven and add the fish
on the opposite side as the potatoes, top with the artichoke mixture
and return to the oven . Set to 400°F and continue to cook for an
additional 10 minutes until the fish is cooked through .
5 . When all is finished cooking, divide the potatoes and fish among 4
plates . Top with chopped parsley and serve with lemon wedges .
Nutritional information per serving (based on 4 servings):
Calories 295 (25% from fat) • carb. 17g • pro. 2g • fat 4g • sat. fat 1g
chol. 0mg • sod. 231mg • calc. 32mg • fiber 1g
Get a taste of Baja and the beach with these fish tacos – guilt free!
Makes 6 tacos
Nonstick cooking spray
12 ounces cod, cut into ½-inch, 1-ounce strips
1 teaspoon kosher salt, divided
½ lime
½ cup unbleached, all-purpose flour
1 egg, lightly beated
1 cup panko breadcrumbs
Olive oil, for spraying or brushing
6 corn tortillas
Shredded cabbage
Cilantro, roughly chopped
Avocado
Lime wedges
Crema or sour cream
1 . Place the AirFryer Basket onto the Baking Pan and coat with non-
stick spray . Reserve .
2 . Season cod with 1/2 teaspoon of the salt and a squeeze of lime .
3 . Set up 3 containers for dredging – one with flour, one with egg and
the third with the panko and remaining 1/2 teaspoon of salt . Dip the
cod first into the flour, shaking off any excess . Next dip in the egg
and then finally, coat well with the panko .
4 . Spray or brush both sides of cod liberally with olive oil and place into
the fry basket . Place into the oven . Set to AirFry at 400°F . Cook for
about 9 minutes, flip fish pieces and cook for an additional 3 to 5
minutes, until evenly crispy .
5 . Reserve cooked fish and then heat tortillas for about 2 to 3 minutes
at 300°F, until soft and pliable . Serve tacos, each with 2 pieces of
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Fish Tacos