LOW SODIUM FISH TACOS RECIPES

Steps:

• Season fish with salt, ground cumin and Tajin.
• Combine the ingredients for the sauce in a small bowl and refrigerate until ready to eat.
• Toss the slaw ingredients and keep cold.
• Place on preheated skillet and spray with olive oil, cook 4 to 5 minutes on each side until fish is just opaque and charred. Break up in large chunks.
• Char the tortillas over an open flame on the burner or in a skillet about 30 seconds on each side, stack on a plate covered with a towel to keep warm.
• Assemble tacos. Place slaw on the bottom of each tortilla, top with fish and drizzle with sauce, serve with lime wedges.

Steps:

• In medium bowl, mix sour cream, mayonnaise, garlic, lime juice and salt. Add cabbage and red onion; toss to coat. Cover and refrigerate cabbage mixture until ready to serve.
• Cut 8-inch round of cooking parchment paper. Place in bottom of air fryer basket.
• In shallow dish, place taco seasoning mix. In another shallow dish, beat egg and water. In third shallow dish, place bread crumbs. Coat fish with taco seasoning mix; dip into egg mixture, then coat with bread crumb mixture, pressing to adhere.
• Place fish on parchment in air fryer basket. Set to 350°F; cook 8 minutes. Turn fish; cook 4 to 6 minutes longer or until fish flakes easily with fork (at least 145°F). Cut fish into bite-size pieces.
• Divide cabbage mixture among taco bowls. Top with fish, then top with avocado, radishes and cilantro. Serve with lime wedges.