Take tacos to a new level by replacing your usual protein with whitefish. With seasoned fish nuggets, colourful coleslaw and a sauce that will have your taste buds dancing, you can offer your family new flavours and lots of nutrients. Simple swaps like this make creating new meals feel so much easier.
This mild whitefish is sure to be a crowd-pleaser in both texture and flavour. As a bonus, it is packed with high-quality protein, several B vitamins, plus minerals such as selenium and phosphorus. These nutrients are important for optimal growth, energy and development in kids and adults. In these zesty fish tacos, we take small pieces of whitefish, add a yummy Asian-inspired sauce and panko coating, then air-fry them up to crispy perfection.
Once the whitefish nuggets are ready, set up a taco bar with the tortillas, fish, coleslaw, mayo, cilantro, sesame seeds and sliced avocado. Let everyone make their own creation. And since these are bound to be a hit, you can serve them again trying different fish and seafood along the way.
Air Fryer Crispy Fish Tacos
These Asian-inspired tacos bring a serious flavour boost to your typical Taco Tuesday. Using your air fryer makes the flavourful, seasoned fish nuggets super crispy and golden in just minutes. With a few easy, fresh ingredients and a punchy mayo, they make the perfect taco filling.
Prep time: 15 minutes Cook time: 10 minutes Total time: 25 minutes Makes 4 servings
Ingredients 450 g Canadian whitefish fillets 2 tbsp (30 mL) soy sauce 2 tsp (10 mL) sesame oil 1 tsp (5 mL) grated fresh ginger 1 clove garlic, grated or pressed 11⁄2 cups (375 mL) panko crumbs 8 small (6-inch/15 cm or smaller) corn or flour tortillas, warmed Salt and pepper
Taco toppings 2 cups (500 mL) shredded green and/or red cabbage or bagged coleslaw mix 1⁄4 cup (60 mL) Sriracha mayo or other spicy mayo 1⁄4 cup (60 mL) chopped fresh cilantro 2 tsp (10 mL) toasted sesame seeds
Variation: Oven-Baked Crispy Fish Tacos
Arrange coated nuggets on a parchment paper-lined baking sheet; spritz with cooking spray. Bake in preheated 400°F (220°C) oven until fish flakes easily when tested with a fork; about 5 minutes per side. Fill tacos as directed.
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