These Air-Fried Fish Tacos Are Beer Battered in Corona

INGREDIENTS

For the Fish:

• 2 eggs
• 10 ounces of Mexican beer
• 1 ½ cups of corn starch
• 1 ½ cups of flour
• ½ tablespoon of chili powder
• 1 tablespoon of cumin
• Kosher salt and fresh cracked pepper to taste
• 1 pound of cod cut into large pieces
• Non-stick spray 

For the Salsa & to Make the Taco:

• 3 peeled and medium-diced mangos
• ½ peeled, seeded and small diced red bell pepper
• 1 peeled, seeded and small diced jalapeño
• ½ peeled and small diced red onion
• 1 tablespoon of chopped fresh cilantro
• Juice of 1 lime
• Kosher salt and fresh cracked pepper to taste
• ½ thinly sliced head of red cabbage
• Soft corn tortillas
• Crumbled queso fresco for garnish
• Sliced green onions and cilantro leaves for garnish

DIRECTIONS

For the Salsa: Combine the mangos, peppers, onion, chopped cilantro, lime juice together in a medium size bowl and mix. Refrigerate until ready to serve.

For the Fish: 

1. In a medium size bowl whisk together the eggs and beer and set aside.
2. In a separate medium bowl whisk together the cornstarch, flour, chili powder, cumin, salt and pepper.
3. Coat the fish in the egg-beer mixture and transfer it to the flour mixture and dredge to completely coat on all sides.
4. Spray the bottom of the air-fryer basket with no-stick spray and place in the fish and spray the tops of the fish with no-stick spray.
5. Cook at 375° for 15 minutes.

To Plate: Place the air-fried fish on a corn tortilla and top off with cabbage, salsa, queso fresco, green onions and cilantro.