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Air-fryer fish tacos

Air-fryer Baja fish tacos

7
Points®
Total Time
35 min
Prep
20 min
Cook
15 min
Serves
4
Difficulty
Easy

Ingredients

Red cabbage

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

Green shallot(s)

½ cup(s), thinly sliced (55g)

Fresh coriander

⅓ cup(s), chopped

Lime juice

1½ tbs

Olive oil

3 tsp

Skinless white fish, raw

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

Polenta

½ cup(s), (85g)

Ground cumin

1 tsp

Garlic powder or flakes

1 tsp

Ground cayenne pepper

¼ tsp

Avocado

1 medium, thinly sliced

Jalapenos

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)

Instructions

  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.

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