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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