The crispy air-fried fish, the cool mango salsa, and the creamy sauce in these Fish Taco Crisp Wraps with Mango Salsa go very well together. You can eat them for lunch or dinner because they are quick and tasty.
Ingredients: 4 white fish fillets such as cod or tilapia. 1 cup panko breadcrumbs. 1/2 cup all-purpose flour. 2 eggs. 1 teaspoon paprika. 1 teaspoon garlic powder. Salt and pepper to taste. 8 small flour tortillas. 2 cups shredded lettuce. 1 cup diced mango. 1/2 cup diced red onion. 1/2 cup chopped fresh cilantro. Juice of 2 limes. 1/4 cup mayonnaise. 1/4 cup Greek yogurt. 1 teaspoon sriracha sauce adjust to taste. Vegetable oil for air frying.
Instructions: Preheat your air fryer to 375F 190C. In a shallow dish, combine the panko breadcrumbs, paprika, garlic powder, salt, and pepper. In another shallow dish, place the flour. In a third shallow dish, beat the eggs. Dip each fish fillet into the flour, then the beaten eggs, and finally coat with the breadcrumb mixture, pressing the breadcrumbs onto the fish to adhere. Place the breaded fish fillets in the preheated air fryer basket, making sure they are not overcrowded. Lightly spray or brush the fish fillets with vegetable oil to help them crisp up. Air fry the fish fillets for 10-12 minutes, flipping them halfway through, until they are golden brown and cooked through. While the fish is cooking, prepare the mango salsa by mixing diced mango, red onion, cilantro, lime juice, and a pinch of salt in a bowl. In a separate bowl, whisk together mayonnaise, Greek yogurt, and sriracha sauce to make a creamy sauce for the tacos. Warm the flour tortillas in the air fryer for 1-2 minutes until they are soft and pliable. To assemble the tacos, spread a spoonful of the creamy sauce on each tortilla, add a handful of shredded lettuce, place a crispy fish fillet on top, and spoon mango salsa over the fish. Serve your Fish Taco Crisp Wraps with Mango Salsa immediately, and enjoy!
Prep Time: 15 minutes
Cook Time: 15 minutes
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