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

Instructions

• 1

  To make the pickled slaw, combine the cabbage, onion, pepper, salt and vinegar in a bowl and cover with plastic wrap. 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.

• 2

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

• 3

  Cut the fish into 8 pieces about 3-inches long and ¾-inch 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

  Working with one piece at a time, toss the fish, in the flour, egg and then breadcrumbs, shaking off the excess. 

• 6

  Place the fish pieces in the air fry basket, evenly spaced apart and generously spray both sides with cooking spray.

• 7

  Insert the oven rack into position 3 Down. Place the roasting pan on the rack to catch any drips during cooking. Set the oven to Air Fry, Super Convection, 425°F, for 10 minutes and press Start to preheat. Meanwhile, continue to the next step. 

• 8

  Once preheated, place the basket into position 1 and air fry for 10 minutes. When the oven signals turn the fish over and continue cooking. Meanwhile, continue to the next step.

• 9

  Heat a cast iron skillet over high heat and warm the tortillas, one at a time, for 30 seconds on each side. Transfer to a plate and cover with foil to keep warm.

  Tip: Tortillas can also be heated in the microwave.
• 10

  The fish should be golden and crisp. If not, press A Bit More.

  Tip: It may need a little more or a little less extra cooking time, best to keep an eye on it.
• 11

  Just before serving, drain the liquid from the slaw. Add the cilantro and toss to combine. 

  Tip: If you like it less spicy, remove some of the jalapeño slices.
• 12

  Place 1 piece of fish on each tortilla, top with the pickled slaw and sauce.