We took classic Baja fish tacos and gave them the Suvie treatment! We forgo frying in favor of coating the fish in a flavorful blend of garlic powder, cumin, and cayenne pepper, and roasting the filets until perfectly flaky. This spice mix leans hot, so if you’d like to tame the flames you can always reduce the amount of cayenne pepper to ⅛ of a tsp or omit it entirely. Shredded cabbage and a drizzle of crema accompany the fish filets in a warm corn tortilla.
Baja Fish Tacos
Ingredients
- 10 oz cod or tilapia filets
- 2 tsp vegetable oil
- ½ tsp cumin
- ½ tsp garlic powder
- ¼ tsp cayenne pepper
- 1 large lime
- 2 tbsp sour cream
- 1 cup shredded cabbage
- 4 (6-inch) corn tortillas, warmed
Directions
1) Pat cod filets dry thoroughly and rub all over with 2 tsp vegetable oil. Combine ½ tsp cumin, ½ tsp garlic powder, ¼ tsp cayenne pepper, and ½ tsp salt in a small bowl.
2) Sprinkle spice mixture evenly over cod filets and then place filets in a Suvie air fry basket. Place basket in the bottom of Suvie with the baking sheet underneath to catch any drips. Input settings and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Air Fry at 300°F for 13 minutes (for tilapia, cook for 9 minutes)
Top Zone: None
3) While the fish cooks, zest lime and stir together with sour cream and ½ tsp water in a small bowl. Season to taste with salt and pepper. Cut lime in half and squeeze lime juice over the cabbage, stirring to coat. Season with salt to taste.
4) After the fish is done cooking, divide between warm corn tortillas. Add pickled cabbage and drizzle with lime crema.
Nutrition
Nutritional Information per serving (2 servings per recipe): Calories 240, Total Fat 5g, Total Carbohydrates 24g, Total Sodium 1040mg, Total Protein 25g.
