This is a quick and easy weeknight meal. Leftover slaw works great for this recipe, or I like making it at least the morning of.
Coleslaw:
1 bag angel hair cabbage (or coleslaw mix of your choice)
1/2 cup mayonnaise
1/2 cup milk
1 Tablespoon honey
1 lime, juiced
1/4 cup cilantro (or not if you are one of those people haha)
1 tsp onion powder
1 tsp black pepper
1 tsp cumin
1/2 tsp chili powder (or 1 tsp if you like it a bit spicy)
Combine mayonnaise, milk, honey, lime, cilantro and spices in a large bowl. Once combined, mix in the cabbage and dress thoroughly. Refrigerate until serving.
(You can revamp any leftover or store bought coleslaw to fit this recipe by adding the lime juice, cilantro and seasonings to it)
For the fish:
1 lb white fish (I prefer striper or halibut)
1 tsp chili powder
1 tsp onion powder
1 tsp garlic powder
1 tsp cumin
1 tsp paprika
1 lime, sliced
Salt and pepper to taste
Season fish well, and drizzle with lime juice. Air fry at 400 degrees for about five minutes, or until the fish flakes easily. Fish is also done at 145 degrees. ( You can also bake the fish in the oven at the same temp, or grill it) *I don't usually flip the fish in this recipe in the air fryer, but you may need to depending on the type of white fish you use. Striper tends to start falling apart quickly and is difficult to turn.
Place fish in your favorite tortillas, I prefer corn for fish tacos, coleslaw and any other favorite toppings. I also add pico de gallo and avocado.
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