Fish Tacos; Falafel - Cuisinart TOA-65 Instruction And Recipe Booklet

Kosher salt, for seasoning
¼ cup honey
2 to 3 teaspoons harissa (depending on heat preference)
2 teaspoons preserved lemon, finely chopped
Freshly chopped herbs (parsley, cilantro, dill) and lemon
wedges for serving
1 . If refrigerated, allow salmon to come to room temperature (at least 20 minutes) .
Rinse salmon, pat dry, and rub all over with olive oil . Season both sides with
salt . Place skin-side down on the Baking/Drip Pan .
2 . In a small bowl, whisk together honey, harissa (to taste) and preserved lemon .
Pour glaze over salmon, and using a pastry brush or spoon, spread evenly
over flesh .
3 . Put the pan into rack Position 1 . Select Low and set temperature to 200°F and
time to 45 minutes, checking for doneness at 30 minutes; cooking time varies
depending on thickness of fillet . Salmon is done when opaque and flakes
easily with a fork .
4 . Transfer to a platter . Spoon any leftover glaze from pan over fish . Garnish with
freshly chopped herbs and lemon wedges . Serve immediately .
Nutritional information per serving (based on 4 servings):
Calories 486 (43% from fat) • carb. 17.8g • pro. 48.1g • fat 22.3g • sat. fat 4.3g
chol. 140mg • sod. 137mg • calc. 41.3mg • fiber 0g

Fish Tacos

Get a taste of Baja and the beach with these fish tacos – guilt free!
Makes 6 tacos
12 ounces cod, cut into ½-inch, 1-ounce strips
1 teaspoon kosher salt, divided
½ lime
½ cup unbleached, all-purpose flour
1 large egg, lightly beaten
1 cup panko bread crumbs
Nonstick cooking spray
Olive oil, for spraying
6 corn tortillas
Shredded cabbage
Cilantro, roughly chopped
Avocado
Crema or sour cream
Lime wedges
1 . Season cod with 1/2 teaspoon of the salt and squeeze of lime .
2 . Set up 3 containers for dredging – one with flour, one with egg and the third
with the panko and remaining 1/2 teaspoon of salt . Dip the cod first into the
flour, shaking off any excess . Next dip in the egg and then finally, coat well
with the panko .
3 . Place the AirFryer Basket onto the Baking/Drip Pan . Coat the AirFryer Basket
well with nonstick cooking spray . Spray both sides of cod with olive oil and
place into the fry basket . Select AirFry with the temperature set to 400°F and
cook for 9 minutes; flip fish pieces and cook for an additional 3 to 5 minutes,
or until evenly crispy .
4 . Reserve cooked fish and then heat tortillas for about 2 to 3 minutes at 300°F,
until soft and pliable . Serve tacos, each with 2 pieces of fish . Garnish as
desired with shredded cabbage, cilantro, avocado, crema and fresh lime .
Nutritional information per taco:
Calories 249 (6% from fat) • carb. 21g • pro. 13g • fat 1g • sat. fat 0g
chol. 24mg • sod. 447mg • calc. 55mg • fiber 2g
AirFrying lightens this Middle Eastern dish without compromising
Remember to soak the chickpeas the night before .
Makes 12 falafel
1 garlic clove
1 small shallot, cut into 1-inch pieces
½ cup dried chickpeas, soaked overnight, rinsed and drained
¾ teaspoon kosher salt
25

Falafel

on crunch or flavor!