Air Fryer Crispy Cod Tacos with Quick Pickled Red Onions

Ingredient Spotlight

panko breadcrumbs

Japanese-style breadcrumbs made from crustless white bread that’s processed into large, airy flakes; they create a lighter, crunchier coating than regular breadcrumbs. Originating in Japan, panko has a neutral flavor and a very crisp, flaky texture when fried or baked. Find it in the grocery store’s Asian or breading aisle, or at Asian markets; good substitutes are crushed cornflakes, crushed saltine crackers, or regular breadcrumbs (though these will be denser and less crisp).

Ingredient Spotlight

smoked paprika

A Spanish ground pepper (known as pimentón) that’s dried and smoked—typically over oak—giving it a pronounced sweet-smoky flavor and deep red color. It’s commonly used in Spanish and Mediterranean cooking to add smoky, slightly sweet and earthy notes without heat. Available in the spice aisle or specialty stores; if you don’t have it, substitute with regular paprika plus a tiny bit of liquid smoke or smoked salt, or use a small amount of chipotle powder for heat and smoke (adjust to taste).

Ingredient Spotlight

small corn tortillas

Thin, soft flatbreads made from masa (nixtamalized corn dough), a staple of Mexican and Central American cuisines with a distinct corn flavor and slightly chewy texture. They’re sold fresh (refrigerated) or shelf-stable in supermarkets and at Latin markets and are used for tacos, quesadillas, and more. Substitute with small flour tortillas in a pinch, or make authentic versions from masa harina mixed with water; note flour tortillas will be softer and less corny in flavor.