Keto Air Fryer Crispy Fish Tacos

Ingredients:

Fish:
6 oz white fish fillet (such as cod, haddock or tilapia)
1/2 cup almond flour
1/4 cup grated Parmesan cheese
1 1/2 tsp salt
1 tsp ground cumin
1 tsp smoked paprika
1 tsp black pepper
2 eggs

Crema:
1/4 cup mayonnaise
2 tbsp chopped canned chipotle peppers with adobo sauce
2 tbsp sour cream
1 1/2 tsp freshly squeezed lime juice

Salsa:
1/2 small white onion, diced
1/2 plum (Roma) tomato, diced
2 tbsp chopped cilantro
2 tsp freshly squeezed lime juice
1/4 tsp salt
1/4 tsp black pepper

Assembly:
4 Guerrero® Zero Net Carb Original Tortillas
1/2 cup shredded purple cabbage
1/2 ripe avocado, peeled and thinly sliced
Lime wedges, for serving

how to make it:

1. Fish: Cut fish fillet into 1-inch strips.

2. In shallow dish, whisk together almond flour, cheese, salt, cumin, paprika and pepper.

3. In another shallow dish, beat eggs.

4. Dip fish strips into eggs, shaking gently to return excess to the bowl. Dredge in almond flour mixture until evenly coated.

5. Lightly grease air-fryer basket and set to 400°F.

6. In batches, arrange fish in single layer in air-fryer basket. Cook, turning halfway, for 6 to 7 minutes or until fish is golden, crispy and flakes easily with fork.

7. Crema: Meanwhile, in small bowl, stir together mayonnaise, chipotles, sour cream and lime juice until combined.

8. Salsa: In medium bowl, stir together onion, tomato, cilantro, lime juice, salt and pepper.

9. In small skillet set over medium heat, warm tortillas, turning once, for 2 to 4 minutes or until soft and lightly toasted.

10. Assembly: Top tortillas evenly with crema, shredded cabbage, crispy fish, salsa and avocado. Serve with lime wedges.

Tip: For added heat and flavor, add 1 chopped jalapeño pepper and 1/4 cup mangoes to salsa.