Stranger Foods

MexicanFish kebab tacos

Serves 4 | Prep 15 mins | Cook 5 mins

A Mexican-inspired dinner that’s fun to assemble at the table and just as fun to eat. Serve with your deliciously fresh pico de gallo to cut through on your hot, toasted tacos and the whole family will be having the best day ever.

Source: Poppy Cooks: The Actually Delicious Air Fryer Cookbook

Ingredients

Metric

Imperial

x0.5

For the fish goujons

4 cod fillets, cut into strips 3 cm wide (about 140 g each)
2 eggs
40 g plain flour
100 g Panko breadcrumbs
olive oil, for spraying
salt and ground black pepper

12-16 small corn tortillas
1-2 limes, cut into wedges

For the pico de gallo

3 plum tomatoes, deseeded and finely chopped, or 150 g cherry tomatoes, deseeded and finely chopped
15 g coriander, leaves roughly chopped and stalks finely chopped
½ red onion, very finely chopped
1 green chillies, deseeded and finely chopped
1-2 limes, juiced, to taste
1 big pinch sea-salt flakes
1 pinch sugar

For the slaw

¼ white cabbage, finely shredded
½ red onion, finely sliced
15 g coriander, leaves roughly chopped and stalks finely chopped

Instructions

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°F

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Make the joujons

Heat the air fryer to 220°C (or your air fryer’s maximum temperature).
Pat the fish dry with kitchen paper and season the fillets all over.
Find three shallow bowls. Crack the eggs into one and whisk gently. Add the flour to the second bowl and the breadcrumbs to the third. Lightly season the breadcrumbs.
Using one hand for the wet ingredients (eggs) and the other for the dry ingredients (flour and breadcrumbs), dip a piece of fish in the flour, then the egg, followed by the breadcrumbs. Repeat the process for a second time to coat fully, and place it on a lined baking tray. Repeat with the remaining fish fillets.
Lightly spray the breaded fish with oil. Place the fish fillets in the air-fryer basket, leaving plenty of space between each one. Cook for , until golden.

Make the sides

To make the pico de gallo, simply mix your tomatoes, coriander stalks and leaves, onion and chilli together in a bowl. Add the lime juice to taste, along with the salt flakes and sugar. Taste to check the seasoning and adjust as necessary – it should be a balance of sweet, sharp, salty and sour. Set aside while you get everything else together.
To make the slaw, combine the slaw ingredients in a bowl, reserving a few of the coriander leaves to serve.

Assemble tacos

Heat the air fryer to 100°C.
Dry-fry the tortillas in batches in a hot frying pan until toasted. Keep each batch warm in the air fryer while you toast the remainder.
Place the goujons in the air-fryer basket, warming them for with the tortillas.
To serve, divide the slaw between the tortillas, top with a couple of pieces of fish, squeeze over some lime and top with a spoonful of pico de gallo. Scatter over the reserved coriander leaves to garnish.

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