Air-fryer fish tacos
7
Points®
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 tablespoon(s), chopped
Lime Juice, Fresh
2 tablespoon(s)
Salt
1 teaspoon(s)
Cod, raw
450 g, cut into strips
Polenta, Dry
60 g
Ground Cumin
1 teaspoon(s), level
Garlic powder
1 teaspoon(s), level
Cayenne Pepper
¼ teaspoon(s), 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.
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