- Place the strips of cod in a sealable bag or container. Add ¼ cup yuzu ponzu and marinate for 20 minutes in the refrigerator.
- While the fish marinates, shred the cabbage and drizzle with yuzu ponzu. Gently massage the cabbage until slightly softened, then set aside.
- In a medium bowl, mix mayonnaise, sour cream, yuzu ponzu, and black pepper to create a creamy dressing. Set aside.
- Prepare three separate small bowls for the flour, beaten eggs, and panko.
- After 20 minutes, remove the fish from the marinade. Gently shake excess marinade off the fish.
- Coat each strip in flour, dip in beaten egg, and then coat thoroughly in panko breadcrumbs.
- Place the breaded fish in an air fryer basket and spray lightly with oil.
- Air fry at 400°F for 10 minutes, or until the panko is golden brown and the internal temperature reaches at least 145°F.
- When the fish is almost done, warm tortillas in the microwave or in a pan.
- To assemble the tacos, place 1-2 pieces of fish in a tortilla. Top wi th slaw, sauce, cilantro, and avocado slices as desired. Serve warm.
Air Fried Fish Tacos with Yuzu Ponzu
Yield
2 portions
Prep Time
20 minutes
Cook Time
10 minutes
Total Time
30 minutes
kikkoman products used:
ingredients
Fish
1 pound cod, cut into 1-inch strips
¼ cup Kikkoman® Yuzu Ponzu
½ cup flour
2 eggs, beaten
½ cup Kikkoman® Panko Bread Crumbs
Nonstick oil spray
4 flour tortillas
Yuzu Ponzu Slaw
2 cups red cabbage, shredded (about ¼ cabbage)
4 teaspoons Kikkoman® Yuzu Ponzu
Yuzu Ponzu Sauce
3 tablespoons mayo
4 tablespoons sour cream
5 teaspoons Kikkoman® Yuzu Ponzu
1 pinch black pepper
Optional
1 avocado, sliced (for topping)
¼ cup cilantro, chopped (for topping)
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
