Chipotle Fish Tacos
- 1 pound mahi-mahi fillet (or other white-fleshed fish), cut into 1-inch strips
- 1 lime, juice & zest
- 2 tablespoons olive oil
- Salt & freshly ground pepper
- 8 corn tortillas (6-inch)
- 1 ripe avocado
- Salsa of your choice
- 1 lime, cut into wedges for serving
- 3 cups shredded red cabbage
- 1/4 medium red onion, sliced thin
- 1/4 cup freshly chopped cilantro
- Zest of 1 lime
- Juice of ½ lime
- 1 tablespoon honey
- 1 teaspoon salt
- 1/2 cup mayonnaise
- 1 teaspoon adobo sauce from a can of chipotles in adobo (or more to taste)
- 1 teaspoon honey
- Juice of ½ lime
- 1/4 teaspoon salt
In a large bowl, combine cabbage, onion, cilantro, lime juice & zest, honey, and salt & pepper. Toss well to combine. Cover, and refrigerate at least 1/2 an hour before serving.
Next, season fish with lime juice & zest, olive oil, and salt & pepper. Let marinate 10 minutes before cooking.
Meanwhile, prepare the chipotle mayo. In a small bowl, mix mayonnaise, adobo sauce, lime, salt, and honey. Add 1/4 cup of the chipotle mayo into the slaw blend and mix until evenly coated.
When the fish has finished marinating, select the FISH preset to preheat the air fryer. Carefully place fish in a single layer on the trivet in the preheated basket. Cook 5 minutes at 375°F, until opaque, flaky, and fully cooked.
To warm the tortillas, select the AIR FRY function and cook a few at a time, at 400°F for 1-2 minutes. Remove, and fill each tortilla with a spoonful of coleslaw, a few fish strips, and a dollop of chipotle mayo. Top tacos with 2 slices of avocado and your favorite salsa. Serve with a lime wedge.
Save your unused chipotle in adobo by blending it into a smooth paste and freezing it for your next recipe! Dollop 1 tablespoon portions onto a baking sheet or plate and freeze until solid. Store frozen cubes in an airtight container in your freezer for the next use.