Before we had Amelia, we went on a baby moon to Aruba (pre-Zika days) and I had the most amazing fish tacos. They had just the right amount of crunch, creaminess and fresh fish taste. Oh, and the pineapple salsa was to die for!
I’ve been thinking about that trip a lot recently which inspired me to make tonights dinner. We bought the freshest fish we could from our local fish shop and I even chopped up my first pineapple! Note to self – the freshest ingredients you can get really do make all the difference in the world. Spend the extra few dollars – it’s worth it! And still cheaper than eating out.
These fish tacos take me back to Aruba every single time! Do you travel through food anywhere? I’d love to hear in the comments below!
Air-Fryer Fish Tacos with Pineapple Salsa
- 2 cups pineapple, freshly chopped into cubes
- 1/4 cup diced red onion or shallot
- 2 tablespoons fresh cilantro or parsley, chopped
- 1/2 cup reduced-fat mayonnaise
- 1/2 cup fresh cilantro or parsley leaves
- 3 tablespoons fresh lime juice
- 1/2 ripe peeled avocado
- 1 pound white fish (like cod or tilapia)
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1/8 teaspoon garlic powder
- 1/8 teaspoon paprika
- 8 (6-inch) flour tortillas
- To prepare salsa, combine first 3 ingredients in a bowl. Cover and refrigerate until ready to serve.
- To prepare the lime crema, place mayonnaise and next 3 ingredients (through avocado) in a food processor; process until smooth. Cover and refrigerate until ready to serve.
- To prepare tacos, preheat air-fryer to 350 degrees. Sprinkle fish with salt, pepper garlic powder and paprika. Place fish on fryer basket coated with cooking spray; cook 7 minutes (do not flip) or until fish flakes easily when tested with a fork. Remove and break into chunks with a fork.
- While fish cooks, warm tortillas according to package directions.
- To assemble, spoon 3 ounces fish, 1/4 cup salsa, 1 1/2 tablespoons crema onto each tortilla; fold in half. Serve immediately and enjoy!