Air-fryer fish tacos
Calorie controlled cooking spray
200 g, red, thinly sliced or shredded
50 g, thinly sliced
1 tablespoons, chopped
Lime Juice, Fresh
450 g, cut into strips
1 teaspoons, level
1 teaspoon, level
¼ teaspoons, level
Old El Paso White Corn Tortilla Wraps
8 wrap(s), small, warmed
1 medium, thinly sliced
Chilli, Green or Red
2 individual, jalapeños, thinly sliced
- To make the slaw, in a medium bowl, toss the cabbage, spring onions, coriander, lime juice, oil, and half the salt. Set aside until ready to serve.
- Mist the fish with cooking spray and season with the remaining salt. In a shallow dish, whisk the polenta, cumin, garlic powder, and cayenne. Coat one-third of the fish in the mixture, turning the pieces to cover evenly.
- Preheat the air fryer to 200°C. Mist the air fryer basket with cooking spray. Arrange the coated fish pieces in the basket, spacing them apart. Mist the fish pieces with cooking spray. Cook in the air fryer for 7-8 minutes, until the fish is lightly browned and flakes easily. Remove from the air fryer. Repeat with the remaining fish. Divide the fish, avocado, slaw, and sliced chillis among the tortillas to serve.