Fish Tacos
Servings: 2 servings
Ingredients
For the slaw
- Half a red cabbage (or slightly less if it's a big cabbage)
- 1 large carrot
- 1 lime
- 2 tablespoons mayonnaise
- Handful fresh coriander
For the smashed avocado
- 1 avocado
- 1/2 a lime
- Handful fresh coriander
- Salt & black pepper
For the fish
- 2 cod fillets
- 1 teaspoon olive oil
- 1/2 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon garlic granules
- 1/2 teaspoon onion powder
- Salt and black pepper
- Gluten Free Tortilla Wraps *See FAQs
- Fresh Coriander (For topping)
Instructions
Make the slaw
- Finely shred your cabbage and grate your carrot. Add to a large bowl along with lime juice, mayonnaise and coriander and mix well. Set aside.
Make the smashed avocado
- Cut your avocado in half and remove the stone. Place the avocado into a bowl with lime juice and smash with a fork. Mix in salt and coriander and set aside.
Prepare your fish
- Drizzle the cod fillets with olive oil. In a small bowl mix together your cumin, paprika, garlic granules, onion powder, salt and black pepper. Sprinkle the spice mixture onto your cod fillets and use your fingers to rub it into the fish.
- Cut the cod fillets into small chunks and place in your air fryer, cook for around 8 minutes until cooked through. Alternatively you could fry in a frying pan in a little extra olive oil.
Assemble
- Assemble the fish tacos by adding the slaw to your tortilla wraps, followed by the cooked fish and then the smashed avocado. Top with fresh coriander and serve warm.