air fryer fish tacos with cilantro lime creama

I loooove fish tacos, not only because they’re healthy, easy to make and so versatile. I’ve recently started using my air fryer for fish and it’s a game changer. Leaves you with a crunchy outside, but a juicy flakey inside. This crema is one of my go-tos for all Mexican food, super light and refreshing, perfectly balanced spicy foods. I used jicama tortillas, but feel free to use regular! 

Ingredients:

• 1 lb. wild-caught cod

• 1 tsp avocado oil

• 1 tsp of hot sauce (I used Tapatio)

• 1/2 tsp garlic powder

• 1/2 tsp chili powder

• 1/2 tsp onion powder

• 1/2 tsp cumin

• 1/4 tsp cayenne

• 1/4 tsp smoked paprika

• Salt/pepper to taste

For the Avocado Crema: 

• 1/2 avocado 

• 2 tbs DF sour cream

• 1 tsp apple cider vinegar 

• 1/2 lime juice

• Zest from lime 

• 1/2 jalapeno 

To garnish: 

• Cabbage mix

• Lime

• Jalapeño 

• Pico de gallo

Directions:

1. In a small bowl, mix the avocado oil, hot sauce, seasonings and combine well. 

2. Pat the fish dry. Brush the fish with the spice mixture and generously cover the fish, you can gently rub in with your hands if necessary. 

3. Preheat air fryer to 400°F. Heat the fish for about 8-10 minutes or until it’s opaque and easily flakes. The timing will depend on the thickness of your fish, so keep an eye on it!

4. While the fish cooks, combine the crema ingredients in a blender. I mixed the avo-crema in with the cabbage to make a slaw to top the tacos.  

5. When fish is cooked, remove from the air fryer basket. Cut into small pieces and add to jicama tortillas, top with the slaw, avo-crema, pico, jalapeños and extra squeeze of lime.