Crispy Fish Tacos
Mexican-style fish tacos with spiced white fish, creamy avocado, crunchy chilli slaw and a fresh tomato-cucumber salsa. A colourful and flavour-packed meal served in warm tortillas.
Equipment
- Air fryer basket
- Knife
- Large bowl
- medium bowl
- Small bowl
Ingredients
- 600 g white fish firm and cut into bite-size pieces
- ½ teaspoon chilli powder
- ½ teaspoon cumin ground
- ½ teaspoon coriander ground
- 1 teaspoon paprika smoked
- ½ teaspoon oregano dried
- Sea salt flakes to taste
- Black pepper freshly ground, to taste
- 1 avocado large, peeled and stoned
- 1 lime juiced
- 8 corn or wheat tortillas small
Slaw
- ¼ red cabbage finely shredded
- ¼ lime juiced, plus extra wedges to serve
- ½ carrot grated
Salsa
- 2 tomatoes large and finely chopped
- ½ cucumber small and finely chopped
- ½ bunch coriander finely chopped
- ½ lime juiced
Instructions
- Combine the white fish, chilli powder, cumin, ground coriander, smoked paprika and dried oregano in a medium bowl. Season with sea salt and black pepper. Toss well to coat.
- Preheat the air fryer to 180°C.
- Arrange the fish in the air fryer basket and cook for 8 minutes, or until cooked through.
- Place the avocado in a small bowl with the lime juice and season with sea salt and black pepper. Mash until smooth.
- Combine the tomato, cucumber, coriander and lime juice in a medium bowl. Season with sea salt and black pepper.
- Combine the shredded red cabbage, grated carrot and lime juice in a large bowl.
- Warm the tortillas according to the package instructions.
- Spread the avocado mixture over the tortillas and top with the cooked fish, slaw, salsa and fresh coriander.
- Serve immediately with extra lime wedges for squeezing over.
Notes & Wine Advice
Serving Advice
Serve the Fish Tacos immediately with the chilli slaw, fresh salsa and creamy avocado. Add extra lime wedges and fresh coriander at the table. They are perfect for a casual Lunch or as part of a colourful Taco's spread.Storage Advice
For the best texture, store the cooked fish, slaw, salsa, avocado and tortillas separately. Refrigerate the cooked fish in an airtight container for up to 2 days and reheat thoroughly before serving. The fresh salsa and slaw are best eaten within 1 day. Browse our Store Food recipes for more storage-friendly dishes.Wine Advice
A crisp Sauvignon Blanc pairs beautifully with these fish tacos. Its lively freshness complements the lime, coriander and salsa while providing a clean contrast to the creamy avocado and spiced fish.Nutrition values
Serving: 2 tacos | Calories: 410 kcal | Carbohydrates: 45 g | Protein: 35 g | Fat: 12 g | Saturated Fat: 2 g | Sodium: 390 mg | Sugar: 6 g