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Air-Fried Fish Tacos with Pickled Slaw and Cilantro Lime Sauce
the Breville Test Kitchen

the Breville Test Kitchen

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

A fun mid-week meal of crispy air-fried fish, lime and cilantro flavored mayo in a soft corn tortilla with pickled slaw spiced up with jalapeño pepper. If you’re in a hurry, the slaw can be pickled for as little as 30 minutes but tastes even better if pickled overnight.
time

45 mins total time

activetimeIII

35 mins active time

easy

Easy

user

Makes 8

Ingredients


Measurements:

For the pickled slaw

  • finely shredded green cabbage icon
    3 cups (7 oz) finely shredded green cabbage
  • small red onion icon
    1 small red onion

    thinly sliced

  • jalapeño pepper icon
    1 jalapeño pepper

    sliced

  • kosher salt icon
    1½ tsp kosher salt
  • apple cider vinegar icon
    ½ cup (4 fl oz) apple cider vinegar
  • cilantro leaves icon
    ⅓ cup (½ oz) cilantro leaves

For the cilantro and lime sauce

  • sour cream icon
    ½ cup (4 oz) sour cream
  • mayonnaise icon
    ⅓ cup (2½ oz) mayonnaise
  • fresh lime juice icon
    1 tbsp fresh lime juice
  • chopped cilantro  icon
    1 tbsp chopped cilantro

For the fish

  • mahi mahi fillets icon
    1½ lb mahi mahi fillets

    no skin

  • all-purpose flour icon
    ⅓ cup (1¾ oz) all-purpose flour
  • kosher salt icon
    1 tsp kosher salt
  • large egg icon
    2 large eggs
  • water icon
    1 tbsp water
  • panko breadcrumbs icon
    1¼ cups (2½ oz) panko breadcrumbs
  • Cooking spray icon
    Cooking spray
  • corn tortillas icon
    8 corn tortillas

    5½-inch

Instructions

  • 1Combine the cabbage, onion, pepper, salt and vinegar in a bowl. Allow to pickle for 30 minutes to 2 hours on the countertop or overnight in the refrigerator. The longer the pickling time the better the flavor.
  • 2Whisk all the cilantro and lime 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 cook 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, cook it a little longer. 
  • 11Just before serving, drain the liquid from the slaw, remove and discard the jalapeño. Add the cilantro.
  • 12Place 2 pieces of fish on each tortilla, top with the pickled slaw and sauce.
Hors d'oeuvr/Appetizers
Kid Friendly
All
Pescatarian
Kid Friendly
mexicana
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the Smart Oven® Air Fryer Pro
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