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Air-fryer fish tacos

Air-fryer Baja fish tacos

Total Time
35 min
20 min
15 min


Red cabbage

3 cup(s), finely shredded (255g)

Green shallot(s)

½ cup(s), thinly sliced (55g)

Fresh coriander

cup(s), chopped

Lime juice

1½ tbs

Olive oil

3 tsp

Skinless white fish, raw

500 g, (skinless fillets), cut into 8 strips


½ cup(s), (85g)

Ground cumin

1 tsp

Garlic powder or flakes

1 tsp

Ground cayenne pepper

¼ tsp


1 medium, thinly sliced


2 individual, thinly sliced (optional)

Corn tortilla

208 g, (8 x 26g tortillas), gluten-free variety, warmed

Oil spray

3 x 3 second spray(s)


  1. To make slaw, toss cabbage, shallots, coriander, lime juice, oil and ½  teaspoon salt in a medium bowl. Cover and set aside.
  2. Lightly spray fish with oil and season with salt. Combine polenta, cumin, garlic powder and cayenne in a wide shallow bowl. Toss half the fish strips in the polenta mixture to coat evenly.
  3. Lightly spray a 7L air fryer basket with oil. Preheat air fryer to 200°C. Add the coated fish strips to basket and lightly spray with oil. Air fry for 5 minutes, then turn fish over. Air fry for a further 2-3 minutes, until fish is lightly browned and flakes easily when tested with a fork. Transfer to a plate and cover loosely with foil to keep warm. Repeat with remaining fish pieces and polenta mixture.
  4. Divide fish pieces, avocado, slaw and jalapeños among the tortillas. Fold in half to serve.