Recipe Details
Preparation Time
20 minutes
Cooking Time
10 minutes
Ingredients
- 600g Sustainable firm white fish (hake or pollock)
- 0.5 tsp Chilli powder
- 0.5 tsp Ground cumin
- 0.5 tsp Ground coriander
- 1 tsp Smoked paprika
- 0.5 tsp Dried oregano
- 8 small Corn or wheat tortilla wraps
- 250g, finely shredded Red cabbage
- 2 lime juices, plus extra wedges for serving Lime juice
- 50g, grated Carrot
- 1 large or 2 small, peeled and stoned Avocados
Method
- Heat the air fryer to 180C.
- In a medium bowl, combine fish, chilli powder, ground cumin, ground coriander, smoked paprika, and dried oregano. Mix well.
- Add salt to taste.
- Chop red cabbage into fine shreds.
- Mix lime juice with grated carrot in a separate bowl.
- Squeeze extra lime juice over the avocado and mash with a fork.
- Warm tortilla wraps according to package instructions.
- Cook fish in air fryer for 8-10 minutes, until just cooked through.
- Assemble tacos by placing fish onto tortillas, followed by slaw, avocado, salsa, and chilli sauce. Serve immediately.
