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Home > Recipes > Cobia Recipes > Air Fryer Cobia Fish Tacos with Tomatillo Salsa



Air Fryer Cobia Fish Tacos with Pickled Onions, Cabbage, & Tomatillo Salsa

Ingredients:

  • 1 pound fresh cobia, skin removed (alternatively, use tilapia or cod)
  • 1 1/2 cups LA FISH FRY New Orleans Style Lemon Fish Fry
  • 1 small halved and thinly sliced red onion
  • 2 jalapenos or serrano peppers, sliced into thin rings
  • 1 cup white wine vinegar
  • 2 tablespoons lime juice
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 3 cups shredded green cabbage
  • 1/4 cup pickling liquid from the pickled onions
  • 8 oz. tomatillos, husked and rinsed
  • 2 large cloves of garlic
  • 1/2 cup cilantro, chopped
  • 1/4 cup water
  • Flour tortillas
  • Cooking spray
  • Garlic powder, to taste
  • Salt and pepper, to taste

Directions:

For the Air Fryer Cobia: Heat the Air Fryer to 400 degrees. Remove the skin from the cobia and cut the cobia into 2-3 inch pieces (it’s okay if you prefer for the pieces to be larger or smaller). Pour the 1 1/2 cups LA FISH FRY New Orleans Style Lemon Fish Fry into a medium bowl. Using tongs, generously coat the cobia pieces with the fish fry, gently shaking off an excess, then set the pieces aside on a clean plate. Once all of the cobia pieces have been coated with the fish fry, spray the cobia pieces with cooking spray. When heated, place as many pieces of cobia into the Air Fryer basket that will fit nicely without stacking and/ or overcrowding. “Fry” the cobia in the Air Fryer for 15 mins, flipping half way through. If the cobia does not appear done or does not appear to be as crispy as you would like it at the end of the cook time, add an additional 3-4 minutes, checking the cobia throughout the process.

For the Pickled Onions: Bring the vinegar, lime juice, sugar, and salt to a boil in a saucepan. Meanwhile, combine the onions and jalapenos or serranos in a bowl. Once boiling, remove the vinegar mixture from heat and pour the mixture over the onion mixture and let sit for at least 30 minutes.

For the Pickled Cabbage: Toss all ingredients together in a bowl. Salt and pepper, to taste.

For the Tomatillo Salsa: Combine all ingredients in the bowl of a food processor. Add salt, pepper, and garlic powder to taste. Pulse until mixture is a coarse puree, however, be careful not to over process. Transfer salsa to a bowl and adjuste seasoning if necessary.

To Serve: Place 4-5 tortillas in a wet paper towel and transfer to a microwave safe plate. Microwave the tortillas on high for 30-45 seconds. Place tortillas on serving dish, top with Air Fried cobia, tomatillo salsa, pickled cabbage, and pickled onions. Enjoy!

Recipe courtesy of Spices & Sprinkles
https://spicesandsprinkleshome.wordpress.com/2019/...