I absolutely love tacos, and given my choice of filing, I’ll always go with cod. These are simply gorgeous and feel so fresh with the zesty lemon and lime flavours. You can really play around with this recipe – change the protein, add mango or chilli, make them totally veggie – the possibilities are endless.
Makes 8 tacos (224 calories each)
600g cod fillets
180g plain flour
1 tsp baking powder
1 tsp lemon pepper seasoning or lemon zest
salt and pepper, to taste
6 tbsp light mayo
3 tbsp Greek yogurt
2 tbsp sriracha
juice of 1 lime
1 tsp paprika
1 tsp garlic powder
soft or hard-shell tacos
guacamole (see page 46)
1 Season the cod fillets with salt and pepper.
2 In a bowl, beat the water, egg, flour, baking powder and lemon flavouring.
3 Coat the fish in the batter, then cook in a preheated air fryer at 200°C for 14–16 minutes – it’s important that the air fryer is piping hot as the fish goes in. Check after 10 minutes to ensure nothing burns – mine usually take 15 minutes.
4 While the fish is frying, combine all the sauce ingredients in a bowl and prep your filling ingredients.
5 Assemble the tacos with the fish, salad and guacamole and top with the sauce.
Cook more from this book
HARISSA CHICKEN GYROS by Nathan Anthony (Bored of Lunch)
’NDUJA-STUFFEDARANCINI BALLS by Nathan Anthony (Bored of Lunch)
Read the review
But the book: Bored of Lunch: The Healthy Air Fryer Book by Nathan Anthony
£18.99, Ebury Press