Crispy air fryer tilapia and a fresh mango salad make a colorful dinner. Slice the mango and vegetables for easy grabbing, or chop them into a salsa to spoon over the fish.
A QUICK NOTE
I cook the fish in batches of about three fillets, depending on the air fryer. The 4–6 minute cook time is a starting point; check the thickest part of each fillet before serving.
AIR FRYER TIME
About 4–6 minutes per batch, depending on fillet thickness
INGREDIENTS
TILAPIA
½ cup panko breadcrumbs
4 teaspoons dried oregano
4 teaspoons sweet paprika
2 teaspoons Swerve brown sugar replacement
2 teaspoons dried thyme
2 teaspoons ground cumin
1 teaspoon garlic powder
1 teaspoon kosher salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
6–8 tilapia fillets (about 6 ounces each), thawed
Olive oil cooking spray
MANGO SALAD
2 ripe mangoes, pitted, peeled, and sliced or chopped
1 large red bell pepper, sliced or chopped
½ small red onion, sliced or chopped
¼ cup chopped fresh cilantro
¼ cup fresh lime juice
2 tablespoons extra-virgin olive oil
DIRECTIONS
1. In a small bowl, combine the breadcrumbs, oregano, paprika, brown sugar replacement, thyme, cumin, garlic powder, salt, and black pepper.
2. Pat the tilapia dry. Press the breadcrumb mixture onto both sides of each fillet, using it all, then spray both sides with olive oil cooking spray.
3. Place the fillets in the air fryer basket in a single layer, working in batches if needed. Air fry at 400°F for about 4–6 minutes, depending on thickness, until the fish reaches 145°F at the thickest part and flakes easily.
4. Meanwhile, toss the mangoes, bell pepper, red onion, cilantro, lime juice, and olive oil in a bowl. Season with salt and pepper to taste.
5. Serve the tilapia alongside the sliced mango salad, or spoon the chopped version over the fish.
