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

the Sage Test Kitchen

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

Name: Air-Fried Fish Tacos with Pickled Slaw and Coriander Lime Sauce
Cook time: 2100 s
Total time: 2700 s
Yield: Makes 8
Ingredients: 200 g finely shredded green cabbage; 1 small red onion - thinly sliced; 1 jalapeño chilli - sliced; 1½ tsp coarse salt; 125 ml apple cider vinegar; 10 g coriander leaves; 120 g soured cream; 75 g mayonnaise; 1 tbsp fresh lime juice; 1 tbsp chopped coriander; 650 g cod fillets - no skin; 50 g plain flour; 1 tsp salt; 2 large eggs; 1 tbsp water; 75 g panko breadcrumbs; Cooking oil spray; 8 corn tortillas - 14cm

A fun mid-week meal of crispy air-fried fish, lime and coriander flavoured mayo in a soft corn tortilla with pickled slaw spiced up with jalapeño chilli. If you’re in a hurry, the slaw can be pickled for as little as 30 minutes but tastes even better if pickled overnight.

45 mins total time

35 mins active time

Easy

Makes 8

Ingredients

Measurements:

For the pickled slaw

200 g finely shredded green cabbage
1 small red onion
thinly sliced
1 jalapeño chilli
sliced
1½ tsp coarse salt
125 ml apple cider vinegar
10 g coriander leaves

For the coriander and lime sauce

120 g soured cream
75 g mayonnaise
1 tbsp fresh lime juice
1 tbsp chopped coriander

For the fish

650 g cod fillets
no skin
50 g plain flour
1 tsp salt
2 large eggs
1 tbsp water
75 g panko breadcrumbs
Cooking oil spray
8 corn tortillas
14cm

Instructions

1
To 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.
2
To make the coriander and lime sauce, whisk all the sauce ingredients until smooth. Set aside.
3
Cut the fish into 16 pieces about 8cm long and 2cm 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
Set the oven to Air Fry, Super Convection, 220°C, for 10 minutes and press Start to preheat. Meanwhile, continue to the next step.
6
Working with one piece at a time, toss the fish, in the flour, eggs and then breadcrumbs, shaking off the excess.
7
Place in the air fry basket, ensuring they are not touching and generously spray both sides with cooking spray.
8
Once preheated, place the basket in rack position 3 and air fry for 10 minutes. Meanwhile, heat the tortillas.
9
Heat 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.
10
The fish should be golden and crisp. If not, air fry a little longer.
11
Just before serving, drain the liquid from the slaw, remove and discard the jalapeño. Add the coriander.
12
Place 2 pieces of fish on each tortilla, top with the pickled slaw and sauce.