Jerk Fish Tacos with Avocado Cream
Jamaican-spiced fish tacos filled with crisp cabbage slaw and cooling avocado cream. Warm allspice, thyme, cinnamon and cayenne give the tender air-fried fish its distinctive jerk-inspired flavor.
Equipment
- blender or food processor
- Kitchen tongs
- Large mixing bowl
- medium mixing bowl
- Small mixing bowl
- aluminum foil
Ingredients
For the Jerk Fish
- 1 teaspoon ground allspice
- 1/2 teaspoon dried thyme
- 1 1/2 teaspoons cayenne pepper
- 1 teaspoon ground cinnamon
- 1 1/2 tablespoons garlic powder
- 2 tablespoons brown sugar
- 1/4 cup olive oil
- 1 1/2 pounds firm white fish fillets cut into strips
- 1/2 teaspoon salt
- Cooking spray
For the Avocado Cream
- 2 medium avocados
- 1/2 cup sour cream
- 2 tablespoons fresh lime juice
- 1/4 teaspoon salt
For the Slaw
- 11 ounces green cabbage finely shredded
- 2 cups fresh coriander leaves
- 1 small red onion thinly sliced
- 1 long green chilli seeded and thinly sliced
- 1 tablespoon fresh lime juice
- 1/4 teaspoon salt
- For Assembly
- 16 flour tortillas 6-inch
- 4 lime wedges
Instructions
For the Jerk Fish
- Combine the allspice, thyme, cayenne pepper, cinnamon, garlic powder, brown sugar, olive oil and salt in a medium mixing bowl.
- Add the fish strips.
- Toss gently until evenly coated.
- Preheat the air fryer to 175°C for 3 minutes.
- Lightly spray the air-fryer basket with cooking spray.
- Arrange the fish strips in a single layer.
- Cook in batches if necessary to avoid overcrowding.
- Air-fry for 8 minutes.
- Turn the fish carefully halfway through cooking.
- Check that the thickest pieces reach an internal temperature of 63°C.
- Transfer the cooked fish to a clean plate.
For the Avocado Cream
- Place the avocados, sour cream, lime juice and salt in a blender or food processor.
- Blend until smooth and creamy.
- Taste and adjust the seasoning if required.
- Refrigerate until serving.
For the Slaw
- Combine the cabbage, coriander, red onion and green chilli in a large mixing bowl.
- Add the lime juice and salt.
- Toss until evenly mixed.
For Assembly
- Wrap the tortillas loosely in aluminum foil without blocking airflow in the air fryer.
- Warm them at 175°C for approximately 5 minutes.
- Divide the fish and slaw among the warm tortillas.
- Spoon the avocado cream over the filling.
- Serve immediately with lime wedges.
Notes & Wine Advice
Serving Suggestions
Serve the tacos immediately with fresh lime wedges. A tomato salsa, grilled corn or a simple black bean salad makes a suitable side dish.Recipe Notes
Cut the fish into strips of similar thickness so they cook evenly. Firm white fish such as cod, haddock, pollock or mahi-mahi works well. Cook the fish in batches when the strips do not fit comfortably in one layer.Dietary Information
The recipe can suit egg-free, nut-free and soy-free diets, but packaged tortillas, sour cream and cooking spray may contain allergens or traces from shared production equipment. Always check the labels. The recipe is not dairy-free because it contains sour cream, and it is not gluten-free because standard flour tortillas contain wheat.Nutrition Information
The nutritional estimate assumes four tacos per serving and includes the tortillas, fish, olive oil, avocado cream and slaw. Actual values can vary considerably with the tortilla brand, fish variety, amount of oil retained and quantity of salt used.Variations
Reduce the cayenne to 1/2 teaspoon for a milder version. Replace the sour cream with a suitable plant-based alternative for a dairy-free variation. Corn tortillas can replace flour tortillas, but only label-certified products should be considered gluten-free.Storage
Refrigerate the cooked fish, slaw and avocado cream separately in airtight containers. Use the fish within 2 days. Press food wrap directly against the avocado cream and use it within 1 day. Reheat the fish until thoroughly hot and assemble the tacos just before serving.Wine Advice
An off-dry Riesling works particularly well because its mild sweetness balances the cayenne and jerk spices. A fresh Sauvignon Blanc also complements the lime, coriander and white fish. Explore suitable bottles at René’s Wijnbeleving.Nutrition values
Serving: 4 filled tacos | Calories: 890 kcal | Carbohydrates: 87 g | Protein: 49 g | Fat: 42 g | Saturated Fat: 10 g | Sodium: 1050 mg | Sugar: 15 g