Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons sour cream
  • 1 tablespoon mayonnaise
  • 1 clove garlic, finely chopped
  • 1 teaspoon lime juice
  • 1/4 teaspoon salt
  • 1 1/2 cups shredded green cabbage
  • 1/4 cup thinly sliced red onion
  • 2 tablespoons Old El Paso™ original taco seasoning mix (from 1-oz package)
  • 1 egg
  • 1 tablespoon water
  • 1/2 cup Progresso™ plain panko crispy bread crumbs
  • 1/2 lb skinless white fish fillets (such as halibut or mahi mahi), cut into 1-inch strips
  • 1 package (5.1 oz) Old El Paso™ Flour Soft Tortilla Mini Bowls (12 Count)
  • Sliced avocado, thinly sliced radishes, chopped fresh cilantro leaves and lime wedges

Instruction

  • In medium bowl, mix sour cream, mayonnaise, garlic, lime juice and salt. Add cabbage and red onion; toss to coat. Cover and refrigerate cabbage mixture until ready to serve.
  • Cut 8-inch round of cooking parchment paper. Place in bottom of air fryer basket.
  • In shallow dish, place taco seasoning mix. In another shallow dish, beat egg and water. In third shallow dish, place bread crumbs. Coat fish with taco seasoning mix; dip into egg mixture, then coat with bread crumb mixture, pressing to adhere.
  • Place fish on parchment in air fryer basket. Set to 350°F; cook 8 minutes. Turn fish; cook 4 to 6 minutes longer or until fish flakes easily with fork (at least 145°F). Cut fish into bite-size pieces.
  • Divide cabbage mixture among taco bowls. Top with fish, then top with avocado, radishes and cilantro. Serve with lime wedges.