Air-Fried Fish Tacos with Coleslaw and Lime Crema

8		corn tortillas standard sizes
1-1/2  lb.		cod
1  teaspoon		ground cumin
1  teaspoon		ground coriander
1/2  teaspoon		smoked paprika
1/4  teaspoon		chili pepper
1/8  teaspoon		garlic powder
1/4  cup		green onions finely diced
3/8  cup		low fat yogurt
1		lime zested 1 t
1  tablespoon		lime juice
1  teaspoon		garlic clove minced
2  cups		purple cabbage shredded
1  tablespoon		olive oil
4		garlic cloves minced
1  tablespoon		lime juice
1  teaspoon		salt
1/4  cup		Salsa
1		avocado sliced and cubed
1  cup		Mexican style cheese grated
1/2  cup		pico de gallo [recipe]
1		jalapeno minced

Tip: For nutritional information on all the ingredients in Air-Fried Fish Tacos with Coleslaw and Lime Crema just click on each ingredient name. Then adjust the serving size for any Air-Fried Fish Tacos with Coleslaw and Lime Crema ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Warm the Tortillas
Preheat oven to 350 degrees Fahrenheit.

Wrap 4 tortillas in aluminum foil. Repeat with next set of four.
Warm tortillas in oven 15-20 minutes. Prep the fish and make crema and salad during the cook time.
Remove tortillas from oven and keep in a warm place.
Make the Fish Rub
Combine all the spices together and sprinkle them on both sides of the fish.
Spray air fryer basket with non stick cooking spray or rub lightly with oil and set aside. Set air fryer 425 degrees, select air fry function, and set timer for five minutes. While this cooks, you may make the lime crema and purple cabbage salad
Flip fish over in air fryer and cook for another five minutes. Keep an eye on the fish during this time, as all air fryers vary. You can tell it’s ready when fish flakes easily when checked with a fork with a fork.
Remove fish from air fryer and shred the fish with two forks, just as you would with chicken.
Lime Crema listed in ingred
Combine all seven ingredients in a small bowl. Set aside.

Lime Crema listed in ingred
1/4 cup green onions finely diced
1/4 cup cilantro finely chopped
3/8 cup low-fat yogurt
1 teaspoon lime zested
1 1/2 teaspoons lime juice
1/4 teaspoon salt
1 garlic clove minced

Purple Cabbage Salad
2 cups purple cabbage shredded
1 tablespoon olive oil
4 garlic cloves minced
1 tablespoon lime juice
1 teaspoon salt
Combine all ingredients and stir.
Assemble the Tacos
Divide fish evenly among tortillas, top each with 1/4 cup of cabbage, one tablespoon crema, 1/8 avocado, one ounce cheese, 1 tablespoon pico de gallo, and jalapeño to preference.
Notes
Besides cod, any white fish will work, such as halibut, tilapia, mahi-mahi, snapper, bass, and catfish. Use what is best available. To make this meal more kid-friendly, sub out fish for frozen fish sticks and cook at 400 degrees Fahrenheit for ten minutes.
To save steps and further reduce fat, opting out of the cabbage salad is fine. Just use shredded cabbage instead. Also, omitting the cheese and avocado reduces fat and calories, yet remains highly flavorful. Subbing in a spicy salsa tastes great, too!
Any remaining spice mix may be used on any other future taco variations, or on any other protein.