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Mexican
Baja Crispy Fish Tacos
Crunchy air-fried white fish, cool lime crema, sharp cabbage — beach-shack tacos without the fryer oil.
529Calories
45.8gProtein
55.6gNet carbs
8.8gFiber
10.3gFat
Ingredients
Tap an ingredient to check it off. Gram weights follow the serving scaler.
14 oz (400 g) cod or other firm white fish, cut in strips
400 g
½ cup + 1 Tbsp (35 g) gluten-free panko
35 g
1½ Tbsp (12 g) cornstarch
12 g
3 Tbsp (50 g) liquid egg whites
50 g
1 tsp chili powder + ½ tsp garlic powder + ½ tsp salt
6 g
6 corn tortillas
156 g
2 cups (150 g) shredded cabbage
150 g
¼ cup (60 g) unsweetened dairy-free yogurt
60 g
1 Tbsp (15 g) light mayonnaise (soy-free)
15 g
2 limes, divided
30 g
2 tsp hot sauce
10 g
handful cilantro
15 g
oil spray
5 g
Method
- Whisk the yogurt, mayo, half the lime juice, and hot sauce into crema. Toss half of it with the cabbage; keep the rest for drizzling.
- Pat the fish very dry. Dip strips through egg whites, then press into the panko-cornstarch-spice mix.
- Mist generously and air-fry at 400°F for 8–10 minutes until golden and flaking.
- Char the tortillas, double-up per taco if you like structure.
- Build: dressed cabbage, fish, crema drizzle, cilantro, remaining lime squeezed over at the table.
Nutrition facts
Per serving.
Calories529
Total fat10.3 g
Total carbohydrate64.4 g
Dietary fiber8.8 g
Net carbs55.6 g
Protein45.8 g
Net carbs equal total carbohydrate minus fiber and allulose. Values use USDA ingredient data or standard label values and can vary by brand, preparation and portioning. The serving scaler changes ingredient weights, not the per serving nutrition shown here.
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