Ingredients
Air Fryer Fish
- 375 g frozen battered bass fillets (Woolworths)
- Olive oil spray
Red Cabbage & Cucumber Slaw
- 1 ½ cups red cabbage, finely shredded
- ½ cucumber, julienned or thinly sliced
- 3 tbsp fresh coriander leaves
- Juice of 1 lime
- 1 tbsp mayo
- salt
- pepper
Lime Crema
- 2 tbsp Greek yoghurt
- 1 ½ tbsp mayo
- Juice of ½ lime
- ⅓ tsp ground cumin
- ⅓ tsp garlic powder
- ¼ tsp smoked paprika
- Salt to taste
Fresh Toppings
- 2 small ripe tomatoes, finely diced
- 1 ripe mango, diced
- ½ cup red cabbage, finely shredded (for topping)
- 1 avocado
- Juice of 1 lime (for mango & avocado)
- salt
- pepper
- Fresh coriander leaves, extra to serve
To Serve
- 6 small flour tortillas
- Lime wedges, to serve
Method
Red Cabbage & Cucumber Slaw
Finely shred the red cabbage and julienne or thinly slice the cucumber. Place both in a bowl with the coriander leaves.
Add the juice of 1 lime, mayo, salt and pepper. Toss well and taste to adjust seasoning.
Pop in the fridge while you prepare everything else — it gets better as it sits.
Lime Crema
In a small bowl, whisk together the Greek yoghurt, mayo, juice of ½ lime, cumin, garlic powder and smoked paprika.
Season with salt to taste and set aside. Crema keeps in the fridge for up to 3 days.
Cook the Fish
Preheat your air fryer to 200°C for 3 minutes.
Lightly spray the air fryer basket with olive oil. Place the frozen battered bass fillets in a single layer — don't overlap.
Air fry for 12–15 minutes, flipping halfway through, until golden, crispy and cooked through.
Break or slice the fish into taco-sized pieces.
Fresh Toppings
Dice the tomatoes and season lightly with salt. Set aside.
Combine the diced mango and ½ cup shredded red cabbage with half the remaining lime juice and a pinch of salt. Set aside.
Halve the avocado, remove the stone and scoop the flesh into a separate bowl.
Add the remaining lime juice, salt and pepper to the avocado and roughly smash with a fork — keep it a little chunky.
Warm Tortillas & Assemble
Warm the tortillas in a dry skillet over medium-high heat for 30 seconds each side, or wrap in a damp paper towel and microwave for 30–40 seconds.
Spread a spoonful of lime crema on each tortilla.
Add a generous pinch of slaw and a piece or two of crispy fish.
Top with diced tomatoes and a spoonful of the mango and red cabbage mix.
Serve the smashed avocado on the side for everyone to add as they like.
Finish with extra coriander leaves and a squeeze of lime. Serve immediately.
