Breville Test Kitchen
Air-Fried Fish Tacos with Pickled Slaw and Coriander Lime Sauce
A fun mid-week meal of crispy air-fried fish, lime and coriander flavoured mayo in a soft corn tortilla with pickled slaw spiced up with jalapeño chilli. If you’re in a hurry, the slaw can be pickled for as little as 30 minutes but tastes even better if pickled overnight.
the Smart Oven™ Air Fryer XL
45 mins total time
35 mins active time
Easy
Makes 8
Ingredients
Measurements:
For the pickled slaw
3 cups (7 oz) finely shredded green cabbage
1 small red onionthinly sliced
1 jalapeño chillisliced
1½ tsp coarse salt
½ cup (4 fl oz) apple cider vinegar
⅓ cup (½ oz) coriander leaves
For the coriander and lime sauce
½ cup (4 oz) sour cream
⅓ cup (2½ oz) mayonnaise
1 tbsp fresh lime juice
1 tbsp chopped coriander
For the fish
1½ lb mahi mahi filletsno skin
⅓ cup (1¾ oz) plain flour
1 tsp coarse salt
2 large eggs
1 tbsp water
1¼ cups (2½ oz) panko breadcrumbs
Cooking spray
8 corn tortillas5½-inch
Instructions
- 1
- 2To make the coriander and lime sauce, whisk all the sauce ingredients until smooth. Set aside.
- 3Cut the fish into 16 pieces about 3-inches long and ¾-inch wide.
- 4Place the flour and salt in a shallow dish. Whisk the eggs and water in a second dish. Place the breadcrumbs in a third dish.
- 5Set the oven to Air Fry, Super Convection, 425°F, for 10 minutes and press Start to preheat. Meanwhile, continue to the next step.
- 6Working with one piece at a time, toss the fish, in the flour, eggs and then breadcrumbs, shaking off the excess.
- 7Place the fish in the air fry basket, ensuring they are not touching and generously spray both sides with cooking spray.
- 8Once preheated, place the basket in rack position 3 and air fry for 10 minutes. Meanwhile, heat the tortillas.
- 9Heat a cast iron skillet over high heat and warm the tortillas, in batches, for 30 seconds on each side. Place them on a plate and cover with foil to keep warm.
- 10The fish should be golden and crisp. If not, air fry a little longer.
- 11
- 12Place 2 pieces of fish on each tortilla, top with the pickled slaw and sauce.