Air Fryer Blackened Cod Tacos with Caesar Salad and Parmesan

These air fryer cod tacos are a lighter, faster take on fish tacos that doesn’t skimp on flavor or crunch. Blackened cod gets perfectly cooked in the air fryer, then flaked into warm tortillas with a crisp Caesar salad made with shaved cucumber, Parmesan curls and crunchy croutons. A squeeze of fresh lemon juice ties it all together.

Skip the deep fryer and enjoy a healthier dinner that’s ready in under 30 minutes. The combination of creamy dressing, salty Parmesan and spicy blackened fish is absolutely irresistible.

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Ingredients

1 unit CroutonsView ingredient guideLike ingredientDislike ingredient

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

3 ounce Caesar DressingView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

10 ounce Icelandic CodView ingredient guideLike ingredientDislike ingredient

1 unit Parmesan Cheese BlockView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Blackening SpiceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 unit Cooking SprayView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Trim and discard root end from lettuce; dry leaves thoroughly and chop into bite-size pieces. Trim ends from cucumber. Using a peeler, shave cucumber lengthwise into ribbons. Quarter lemon. Gently crush croutons in their bag.
2. 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°F until cooked through, 8-10 minutes. Once cod is done, remove and discard skin. Transfer cod to a medium bowl; use a fork to break into pieces. Let cool 5 minutes.
3. Meanwhile, in a second medium bowl, combine lettuce, cucumber, half the dressing, a squeeze of lemon juice, a pinch of salt and pepper. Using a peeler, shave half the Parmesan over salad; toss to coat.
4. 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.

Recipe Tips

FAQ

Can I use a different fish for this recipe?

Yes, any firm white fish like haddock or tilapia works well. Adjust cooking time as needed.

How do I store leftovers?

Store components separately: cod, salad and tortillas in airtight containers in the fridge for up to 2 days. Reheat cod in the air fryer.

Can I make this gluten-free?

Use gluten-free tortillas and check that your croutons and dressing are gluten-free.