Easy Trader Joe’s Air Fryer Fish Tacos
We all want to be creative all the time, but sometimes life gets in the way. When that happens, I find these two things make my life easier and steer me away from constantly getting take-out: my air fryer and Trader Joe’s! This whole meal uses only 10 items from Trader Joe’s and comes together in less than 30 minutes making it perfect for a busy week night or when laziness slinks in.
Easy food can taste good too!
RECIPE - yields 4-6 tacos (plus 2 sides)
TIME - 25-30 minutes
INGREDIENTS (all of the following ingredients were purchased from Trader Joe’s)
4-6 Frozen Oven Ready Cod Filets (1 filet per taco)
2-2.5 cups Shredded Green and Red Cabbage Mix
4-6 Corn Tortillas
1/4 cup Cilantro Salad Dressing
1/8 cup cilantro leaves, finely chopped
2-3 teaspoons Chili Lime Seasoning Blend
1 can Refried Beans Salsa Style
1/2-1 bag Frozen Mexican Style Roasted Corn with Cotija Cheese
1/2 white onion, diced for garnish
Honey Aleppo Sauce to top tacos
DIRECTIONS
Evenly spray frozen fish filets with vegetable oil and coat evenly on both sides with Chili Lime Seasoning.
Place in air fryer on ‘Air Fry’ mode at 390 degrees F and cook for 6-7 minutes each side until golden brown and crispy. (Can also cook accordingly in the oven - I just prefer my air fryer!)
While fish cooks, place refried beans in a saucepan and heat on low until warm, stirring occasionally (10-12 minutes).
Place corn in a slightly larger saucepan and cook over medium-high heat for 5-6 minutes, and then turn heat to low while other items continue to cook, stirring occasionally. Set cotija cheese aside (we will use it to top our tacos later).
Add cabbage mixture and chopped cilantro to a bowl large enough to toss, and toss in Cilantro Salad Dressing - set aside.
Add a very small drizzle of olive oil to a skillet and heat over medium-high heat. Working 1-2 at a time, add tortillas and cook 10-15 seconds per side. Remove and stack onto a plate once cooked.
Add a filet of chili lime fish, cabbage-cilantro mixture, a drizzle of Honey Aleppo Sauce, white onion, and cotija cheese from Mexican Roasted Corn bag to a warmed corn tortilla. Serve with refried beans and Mexican roasted corn on the side.