Air Fryer Icelandic Cod Caesar Tacos
with Shaved Cucumber, Parmesan & Croutons
- Wheat
- Milk
- Eggs
- Fish
- Soy
Blackening-spiced cod is air-fried until flaky, then broken into pieces and piled into warm tortillas slathered with creamy Caesar dressing. Shaved cucumber, crunchy croutons, and freshly shaved Parmesan top each taco for a satisfying mix of textures. A squeeze of lemon on the side ties it all together with a bright, citrusy finish.
Ingredients
1 unit
Croutons
(Contains: Wheat, Milk)
1 unit
Baby Lettuce
3 ounce
Caesar Dressing
(Contains: Eggs, Milk)
1 unit
Lemon
1 unit
Mini Cucumber
10 ounce
Icelandic Cod
(Contains: Fish)
1 unit
Parmesan Cheese Block
(Contains: Milk)
6 unit
Flour Tortillas
(Contains: Wheat, Soy)
½ tablespoon
Blackening Spice
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Cooking Oil
2 unit
Cooking Spray
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Pat cod* dry with paper towels; season all over with a drizzle of oil, half the Blackening Spice (all for 4 servings), salt, and pepper.
Coat air fryer basket with nonstick cooking spray; arrange cod side by side in basket (for 4, work in batches if necessary). Air-fry at 390 degrees until cooked through and fish flakes easily with a fork, 10-12 minutes.
Once cod is done, transfer to a medium bowl; use a fork to break into pieces. Let cool 5 minutes.
Pat salmon* dry with paper towels; season all over with a drizzle of oil, half the Blackening Spice (all for 4 servings), salt, and pepper.
Coat air fryer basket with nonstick cooking spray; arrange salmon side by side in basket. (For 4 servings, work in batches if necessary.) Air-fry at 390 degrees until cooked through, 8-10 minutes.
Once salmon is done, remove and discard skin. Transfer salmon to a medium bowl; use a fork to break into pieces. Let cool 5 minutes.
Heat a large dry pan over medium heat. Working one at a time, add tortillas and cook until warmed and pliable, 30-60 seconds per side. TIP: For crispier tortillas, heat a drizzle of oil or butter in pan before adding.
Spread remaining dressing on one side of each tortilla. Top with salad and cod. Sprinkle with croutons and shave remaining Parmesan over tacos. Serve with remaining lemon wedges on the side.
Spread remaining dressing on one side of each tortilla. Top with salad and cod. Sprinkle with croutons and shave remaining Parmesan over tacos. Serve with remaining lemon wedges on the side.
Heat a large dry pan over medium heat. Working one at a time, add tortillas and cook until warmed and pliable, 30-60 seconds per side. TIP: For crispier tortillas, heat a drizzle of oil or butter in pan before adding.
Spread remaining dressing on one side of each tortilla. Top with salad and salmon. Sprinkle with croutons and shave remaining Parmesan over tacos. Serve with remaining lemon wedges on the side.
