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2. In a large mixing bowl, combine all ingredients except for the dried
fruit. Spread evenly on the prepared Baking Pan. Transfer to the
AirFryer. Set the temperature to 300°F and Bake for 20 to 25 min-
utes, tossing occasionally, until nicely toasted.
3. When the granola is ready, remove from oven, add the dried fruit and
stir to combine.
4. Cool completely on Baking Pan. Transfer to an airtight container to
store for up to 3 weeks.
Nutritional information per serving (½ cup):
Calories 290 (54% from fat) • carb. 29g • pro. 6g • fat 18g • sat. fat 5g • chol. 0mg
sod. 138mg • calc. 19mg • fiber 4g
Main Courses
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 breadcrumbs
Nonstick cooking spray
Olive oil, for spraying
6 corn tortillas
Shredded cabbage
Cilantro, roughly chopped
Avocado
Crema or sour cream
Lime wedges
1. Place the AirFryer Basket onto the Baking Pan and coat with nonstick
spray. Reserve.
2. Set up 3 containers for dredging: one with flour, one with egg, and
the third with the panko and ½ teaspoon of salt. Season cod with the
remaining ½ teaspoon of the salt and squeeze of lime. 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. Spray both sides of cod with olive oil and place into the prepared
AirFryer Basket. Set the temperature to 400°F and AirFry for 9 min-
utes; flip fish pieces and cook for an additional 3 to 5 minutes, until
evenly crispy.
4. Reserve cooked fish. Place the tortillas in the AirFryer Basket. Set the
temperature to 300°F and Bake for 2 to 3 minutes, until soft and pli-
able. 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 149 (6% from fat) • carb. 21g • pro. 13g • fat 1g • sat. fat 0g • chol. 24mg
sod. 447mg • calc. 55mg • fiber 2g
Coconut Shrimp
Serve with a curry mayonnaise for a fun hors d’oeuvre.
Makes about 3 to 4 first-course servings
½ pound shrimp
½ teaspoon kosher salt
½ cup unbleached, all-purpose flour
1 large egg, beaten
1 cup panko breadcrumbs
½ cup shredded coconut
Nonstick cooking spray
Olive oil for spraying
1. Place the AirFryer Basket onto the Baking Pan and coat with nonstick
cooking spray.
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