In the air fryer: cook the Fishless Filets for 6 minutes at 400 ☏.Īssemble Crisp Wrap: spoon one fourth of the onion pepper corn mixture into middle of tortilla. In the oven: cook the Fishless Filets for 12 minutes at 400 ☏. Add grilled corn, sauté another couple minutes. In skillet over medium heat, sauté onion and bell pepper until soft, about five minutes. Preheat oven to 400 ☏ or prepare your air fryer. Mixed greens (romaine, spinach, radicchio) Tortilla chips ( Ranch Bean and Rice Chips) So crunchy good.ġ small red bell pepper, cored, seeded, and diced 2 cobs fresh grilled corn, cut from cob I topped the fish with a tomato version of my Mango Salsa, followed by a crunchy layer of Ranch Tortilla Chips and greens. This was the base for the Fishless Filet to sit on. I love this thing.įor this recipe, I made my own version of mirepoix with grilled corn, onion, and red bell pepper. Especially during these way too hot days? Super fast cooking without turning on the oven. I am happy I finally justified the air fryer, after thinking about it for at least a year. This recipe includes instructions for both cooking methods. I have been making them in the oven for years. It is the light, airy kind of crisp, you know? These Taco Wraps I make are just as good in the oven, so if you do not have an air fryer do not fret. I think it is safe to say tacos are one of our favorites around here, and Fish Taco Crisp Wraps with Mango Salsa are no exception.Įver since we got an air fryer, the word crisp has taken on new meaning. Tacos and burritos and quesadillas - oh my. Fish Taco Crunchwrap with Mango Salsa - crispy crunchy flavorful, these taco wraps are a plant based lunchtime favorite - super quick and easy.Īlthough really, I'd take a taco any day.
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