AIR FRYER BEER-BATTERED FISH TACOS

Makes: 2 servings

For the slaw:

1 orange

1 cup thinly sliced green cabbage

⅓ cup thinly sliced red onion

3 tablespoons finely chopped seeded jalapeno

2 tablespoons chopped fresh cilantro

1 tablespoon vegetable oil ⅛ teaspoon salt

⅛ teaspoon pepper

For the avocado cream: ½ cup guacamole 3 tablespoons sour cream For the fish:

¼ cup beer

1 egg white

½ cup all-purpose flour 1 teaspoon mesquite seasoning

½ teaspoon each chili powder and ground cumin

½ teaspoon salt

½ pound cod or other medium-firm white fish, skin removed, cut into planks 4 flour tortillas, warmed

1 . Grate orange to get 2 teaspoons zest; place in medium bowl. Using paring knife, cut orange into sections. Remove remaining peel and white membrane. Chop orange and place in bowl with any juice. Add remaining slaw ingredients and toss to coat. Cover and refrigerate until ready to assemble tacos.

2 . In small bowl, mix guacamole with sour cream. Cover and refrigerate until ready to assemble tacos.

3 . In small bowl, whisk together beer and egg white. In shallow bowl, mix flour, mesquite seasoning, chili powder, cumin and salt.

4. Dip each piece of fish in flour mixture to coat both sides, then dip into beer mixture, allowing excess to drip off. Coat again with flour mixture and place on cookie sheet.

5 . Spray air fryer screen with cooking spray. Place coated fish pieces on screen, then spray with cooking spray to moisten flour coating. Set fryer to

3 7 5 degrees and cook for 5 minutes. Turn fish over, and cook an additional 1 -2 minutes or until fish flakes easily with fork.

6 . Spread each tortilla with about 3 tablespoons avocado cream. Place 1 fish plank on top, then top with about ½ cup slaw. Fold tortillas over filling and serve immediately.

— Recipe from “Betty Crocker Cookbook: Everything You Need to Know to Cook Today”