Two fish tacos with sliced avocado, shredded red cabbage, and creamy sauce on flour tortillas, garnished with cilantro, served with a lime wedge on a gray plate.

Recipes /

Air Fried Fish Tacos with Yuzu Ponzu

Name: Air Fried Fish Tacos with Yuzu Ponzu
Prep time: 20 minutes
Cook time: 10 minutes
Total time: 30 minutes
Ingredients: Fish & Seafood

Serves 2 portions

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

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

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.