Air-Fried Fish Tacos with Pickled Slaw and Coriander Lime Sauce

Instructions

• 1

  To make the pickled slaw, combine the cabbage, onion, pepper, salt and vinegar in a bowl. Allow to pickle from 30 minutes to 2 hours on the benchtop or overnight in the refrigerator. The longer the pickling time the better the flavour.

• 2

  To make the coriander and lime sauce, whisk all the sauce ingredients until smooth. Set aside.

• 3

  Cut the fish into 16 pieces about 8cm long and 2cm wide.

• 4

  Place the flour and salt in a shallow dish. Whisk the eggs and water in a second dish. Place the breadcrumbs in a third dish.

• 5

  Set the oven to Air Fry, Super Convection, 220°C, for 10 minutes and press Start to preheat. Meanwhile, continue to the next step.

• 6

  To prepare the fish, working with one piece at a time, toss the fish in the flour, eggs and then breadcrumbs, shaking off the excess.

• 7

  Generously spray both sides of the fish with cooking spray and place them in the air fry basket, ensuring they are not touching each other.

• 8

  Once preheated, place the basket in the top position and cook for 10 minutes. Meanwhile, heat the tortillas.

• 9

  Heat a cast iron pan 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 them warm.

• 10

  The fish should be golden and crisp. If not, cook it a little longer.

• 11

  Just before serving, drain the liquid from the slaw, remove and discard the jalapeño. Add the coriander.

• 12

  Place 2 pieces of fish on each tortilla, top with the pickled slaw and sauce.