Air-fryer Baja fish tacos
3 cup(s), finely shredded (255g)
½ cup(s), thinly sliced (55g)
⅓ cup(s), chopped
500 g, (skinless fillets), cut into 8 strips
½ cup(s), (85g)
Garlic powder or flakes
Ground cayenne pepper
1 medium, thinly sliced
2 individual, thinly sliced (optional)
208 g, (8 x 26g tortillas), gluten-free variety, warmed
3 x 3 second spray(s)
- To make slaw, toss cabbage, shallots, coriander, lime juice, oil and ½ teaspoon salt in a medium bowl. Cover and set aside.
- 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.
- 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.
- Divide fish pieces, avocado, slaw and jalapeños among the tortillas. Fold in half to serve.