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

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

For the slaw

¼ red cabbage
finely shredded
1 lime
juiced, plus extra wedges to serve
1 carrot
grated

For the avocado

1 large or 2 small ripe avocados
peeled and stoned
½ lime
juiced

For the salsa

2 large, ripe tomatoes
finely chopped
½ small cucumber
finely chopped
½ small bunch of coriander
finely chopped
½ lime
juiced

Method

step 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.
step 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.
step 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.
step 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.