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

Instructions

• 1To make the pickle slaw, combine the cabbage, onion, chilli, salt and vinegar in a bowl. Allow to pickle for 30 minutes to 2 hours on the bench top or overnight in the refrigerator. The longer the pickling time the better the flavour.
• 2To make the coriander and lime sauce, whisk all the sauce ingredients until smooth. Set aside.
• 3Cut the fish into 16 pieces about 8cm long and 2cm 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, 220°C, 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 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 air fry 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, air fry a little longer.
• 11Just before serving, drain the liquid from the slaw, remove and discard the jalapeño. Add the coriander.
• 12Place 2 pieces of fish on each tortilla, top with the pickled slaw and sauce.