Photo of Air-fryer fish tacos by WW

Air-fryer fish tacos

5 - 8
PersonalPoints™ per serving
Total Time
35 min
Prep
15 min
Cook
20 min
Serves
4
Difficulty
Easy
For this dish, we use mild and flaky cod, but any other slightly firm white fish would work. To get the crunch without any deep frying, we rely on the magic of an air fryer!

Ingredients

Calorie controlled cooking spray

4 spray(s)

Cabbage

200 g, red, thinly sliced or shredded

Spring Onions

50 g, thinly sliced

Coriander, fresh

1 tablespoons, chopped

Lime Juice, Fresh

2 tablespoons

Salt

1 teaspoons

Cod, raw

450 g, cut into strips

Polenta, Dry

60 g

Ground Cumin

1 teaspoons, level

Garlic Powder

1 teaspoon, level

Cayenne Pepper

¼ teaspoons, level

Old El Paso White Corn Tortilla Wraps

8 wrap(s), small, warmed

Avocado

1 medium, thinly sliced

Chilli, Green or Red

2 individual, jalapeños, thinly sliced

Instructions

  1. 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.
  2. 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.
  3. 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.

Notes

To warm the tortillas, try toasting them in a pan or charring them very briefly over the direct flame of a gas burner. This step gives them an irresistibly aromatic toasted flavour.