16
1. Coat the Baking Pan with nonstick cooking spray. Reserve.
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 (150°C) and Bake for 20 to
25 minutes, 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 [125 ml]):
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 (340 g) cod, cut into ½-inch (1.25 cm),
1-ounce (28 g) strips
1 teaspoon (5 ml) kosher salt, divided
½ lime
½ cup (125 ml) unbleached, all-purpose flour
1 large egg, lightly beaten
1 cup (250 ml) 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 (2.5 ml) of salt. Season cod
with the remaining ½ teaspoon (2.5 ml) 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 (200°C) and AirFry for
9 minutes; 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 (150°C) and Bake for 2 to 3 minutes, 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 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 (227 g) shrimp
½ teaspoon (2.5 ml) kosher salt
½ cup (125 ml) unbleached, all-purpose flour
1 large egg, beaten
1 cup (250 ml) panko breadcrumbs
½ cup (125 ml) shredded coconut
Nonstick cooking spray
Olive oil for spraying
To Next Page