Jalapeño Ranch Fish Tacos
Recipe and photos by La Terra Fina
Ingredients
- 3-4 mahi mahi fillets (or preferred fish)
- 1 – 10-oz container La Terra Fina Jalapeño Ranch Dip & Spread made with Greek Yogurt; or Artichoke & Jalapeño Dip & Spread, divided
- 1 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 cup of pineapple, chopped
- 1/2 bunch of cilantro, chopped
- 1/2 cup of red onion, chopped
- 1/2 cup yellow pepper, chopped
- 1 avocado, cubed
- 1 tsp sea salt, or to taste
- 1 lime, squeezed
- 6-8 Corn or flour tortillas
Optional garnish: cilantro, scallions, lime, fresh jalapeño or cabbage
Instructions
- Preheat air fryer to 400 degrees.
- Cut mahi mahi fillets (or preferred Fish) into 1/2 inch to 1 inch cubes.
- Place fish pieces in a large bowl. Scoop in about 5 ounces of La Terra Fina Jalapeño Ranch Dip & Spread over the fish pieces, ensuring all pieces are well coated.
- Set aside and refrigerate while preparing salsa (about 15 minutes).
- To prepare salsa, combine pineapple, cilantro, red onion, yellow pepper, avocado, sea salt, and lime juice in a bowl. Mix gently.
- In one shallow bowl, combine the panko breadcrumbs and Parmesan cheese.
- Dip the mahi mahi pieces in the breadcrumb mixture, pressing gently to adhere.
- Spray air fryer basket lightly with cooking oil, add coated fish pieces in a single layer into the basket and spray with more cooking oil. Cook for 7 minutes, flip and cook for another 6 minutes until golden brown, no pink is shown and fish reaches an internal temperature of 137 degrees.
- Arrange tortillas on a plate, top with fish, pineapple salsa and drizzle the remaining La Terra Fina Jalapeño Ranch Dip & Spread over the fish.
- Top with additional garnishes if desired.