Air-fryer fish tacos
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Ingredients
- 600g sustainable firm white fish, such as hake or pollock, cut into bite-size pieces
- ½ tsp chilli powder
- ½ tsp ground cumin
- ½ tsp ground coriander
- 1 tsp smoked paprika
- ½ tsp dried oregano
- 8 small corn or wheat tortilla wraps
- chilli sauce, to serve
For the slaw
- ¼ red cabbage, finely shredded
- 1 lime, juiced, plus extra wedges to serve
- 1 carrot, grated
For the avocado
For the salsa
Method
- STEP 1
Put the fish in a medium bowl with the spices, ½ tsp salt, a few cracks of black pepper and the oregano, then toss to combine.
- STEP 2
Combine the slaw ingredients and give them a scrunch with your hands. Set aside. Mash the avocado and lime juice together in a bowl with a pinch each of salt and freshly ground black pepper. Set aside along with the slaw. Next, mix all the salsa ingredients together in another bowl with a pinch each of salt and pepper.
- STEP 3
Heat the air-fryer to 180C and cook the fish for 8-10 mins until just cooked through. Warm the wraps following pack instructions.
- STEP 4
Divide the fish between the wraps, then top with the slaw, avocado, salsa and a drizzle of chilli sauce, and serve with lime wedges for squeezing over, if you like.
