Name: Air-fryer fish tacos
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 8
Ingredients: 600g sustainable firm white fish such as hake or pollock, cut into bite-size pieces; ½ tsp chilli powder; ½ tsp ground cumin; ½ tsp ground coriander; 1 tsp smoked paprika; ½ tsp dried oregano; 8 small corn or wheat tortilla wraps; chilli sauce to serve; ¼ red cabbage finely shredded; 1 lime juiced, plus extra wedges to serve; 1 carrot grated; 1 large or 2 small ripe avocados peeled and stoned; ½ lime juiced; 2 large, ripe tomatoes finely chopped; ½ small cucumber finely chopped; ½ small bunch of coriander finely chopped; ½ lime juiced

Air-fryer fish tacos

Make fish tacos with the help of your air-fryer. Serve with slaw, avocado, salsa and chilli sauce on the side so guests can help themselves

30 min total 20 min prep 10 min cook 8 246 cal

Instructions

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1 Put the fish in a medium bowl with the spices, ½ tsp salt, a few cracks of black pepper and the oregano, then toss to combine.
2 Combine the slaw ingredients and give them a scrunch with your hands. Set aside. Mash the avocado and lime juice together in a bowl with a pinch each of salt and freshly ground black pepper. Set aside along with the slaw. Next, mix all the salsa ingredients together in another bowl with a pinch each of salt and pepper.
3 Heat the air-fryer to 180C and cook the fish for 8-10 mins until just cooked through. Warm the wraps following pack instructions.
4 Divide the fish between the wraps, then top with the slaw, avocado, salsa and a drizzle of chilli sauce, and serve with lime wedges for squeezing over, if you like.