Baja Cod Air Fryer Tostadas

Prep 20 min

Cook 10 min

Ready in 30 min

Bring the tropics to your table with these tasty tostadas made with crispy air-fried cod topped with cabbage slaw, creamy avocado, and pineapple salsa.

Ingredients

1 small red bell pepper, seeded and quartered
1 jalapeño pepper, seeded and quartered
1 lime, juiced
½ tsp (2 mL) salt
⅓ cup (75 mL) cilantro leaves, loosely packed
2 cups (500 mL) cubed fresh pineapple

1 lb. (450 g) cod filets, fresh or frozen (thawed), cut into 4 pieces
2 tsp (10 mL) Chili Lime Rub

½ cup (250 mL) sour cream
2 limes, juiced
1 tsp (5 mL) Chili Lime Rub
1 head napa cabbage, shredded (4 cups/1 L)

8 corn tostadas
2 ripe avocados, smashed

Directions

To make the salsa, place the bell pepper, jalapeño, lime juice, and salt in a food processor and pulse about 8 times or until coarsely chopped. Add the cilantro and top with the pineapple (this helps to evenly blend), and pulse about 12 times or until coarsely chopped and well blended.
Pat the fish dry with paper towels; season the top with the rub.
Spray one tray of the Deluxe Air Fryer with oil; add the cod in a single layer and place on the top rack. Cook on ROAST for 9 minutes, or until the fish flakes easily with a fork.
To make the slaw, combine the sour cream, lime juice, and rub in a medium bowl; fold in the cabbage.
To assemble, spread each tostada shell with smashed avocado, then top with flaked fish, cabbage slaw, and pineapple salsa. Sprinkle with chopped cilantro, if you’d like.

Yield:

4 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 500, Total Fat 27 g, Saturated Fat 7 g, Cholesterol 70 mg, Sodium 690 mg, Carbohydrate 42 g, Fiber 9 g, Sugars 12 g (includes 0 g added sugar), Protein 27 g

Cook's Tips:

We chose cod for its mild, buttery flavor that works with a variety of ingredients. And, we like how it flakes into juicy, bite-sized pieces. Because it’s a saltwater fish, it can have a slightly salty flavor. If you prefer, you can substitute tilapia or another mild white fish.