Close
Photo: Jacob Fox
Active Time:30 minsTotal Time:30 minsServings:4Jump to Nutrition Facts
Active Time:30 minsTotal Time:30 minsServings:4
Active Time:30 mins
Active Time:
30 mins
Total Time:30 mins
Total Time:
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2cupsshredded green cabbage¼cupcoarsely chopped fresh cilantro1scallion, thinly sliced5tablespoonslime juice (from 2 limes), divided1tablespoonavocado oil1largeavocado2tablespoonssour cream1smallclove garlic, grated¼teaspoonsalt1large egg white⅓cupdry whole-wheat breadcrumbs1tablespoonchili powder1poundskinless mahi-mahi fillets, cut into 2- to 3-inch stripsAvocado oil cooking spray8(6 inch)corn tortillas, warmed1mediumtomato, chopped
Cook Mode(Keep screen awake)
Ingredients
2cupsshredded green cabbage
¼cupcoarsely chopped fresh cilantro
1scallion, thinly sliced
5tablespoonslime juice (from 2 limes), divided
1tablespoonavocado oil
1largeavocado
2tablespoonssour cream
1smallclove garlic, grated
¼teaspoonsalt
1large egg white
⅓cupdry whole-wheat breadcrumbs
1tablespoonchili powder
1poundskinless mahi-mahi fillets, cut into 2- to 3-inch strips
Avocado oil cooking spray
8(6 inch)corn tortillas, warmed
1mediumtomato, chopped
DirectionsToss cabbage, cilantro, scallion, 2 tablespoons lime juice and avocado oil together in a medium bowl; set aside.Cut avocado in half lengthwise; using a spoon, scoop the pulp into the bowl of a mini food processor. Add sour cream, garlic, salt and the remaining 3 tablespoons lime juice; process until smooth, about 30 seconds.(Alternatively, mash with a fork to reach desired consistency.)Set aside.Preheat air fryer to 400°F. Place egg white in a shallow dish; whisk until frothy. Combine breadcrumbs and chili powder in a separate shallow dish. Pat fish dry with a paper towel. Coat the fish with egg white, letting excess drip off; dredge in the breadcrumb mixture, pressing to adhere.Working in batches if needed, arrange the fish in an even layer in the fryer basket; coat the fish well with cooking spray. Cook until crispy and golden on one side, about 3 minutes. Flip the fish; coat with cooking spray and cook until it’s crispy and flakes easily, about 3 minutes. Flake the fish into bite-size pieces. Top each tortilla evenly with fish, avocado crema (about 1 tablespoon each), cabbage slaw (about 1/4 cup each) and tomato. Serve with lime wedges, if desired.Originally appeared: EatingWell.com, June 2022
Directions
Toss cabbage, cilantro, scallion, 2 tablespoons lime juice and avocado oil together in a medium bowl; set aside.Cut avocado in half lengthwise; using a spoon, scoop the pulp into the bowl of a mini food processor. Add sour cream, garlic, salt and the remaining 3 tablespoons lime juice; process until smooth, about 30 seconds.(Alternatively, mash with a fork to reach desired consistency.)Set aside.Preheat air fryer to 400°F. Place egg white in a shallow dish; whisk until frothy. Combine breadcrumbs and chili powder in a separate shallow dish. Pat fish dry with a paper towel. Coat the fish with egg white, letting excess drip off; dredge in the breadcrumb mixture, pressing to adhere.Working in batches if needed, arrange the fish in an even layer in the fryer basket; coat the fish well with cooking spray. Cook until crispy and golden on one side, about 3 minutes. Flip the fish; coat with cooking spray and cook until it’s crispy and flakes easily, about 3 minutes. Flake the fish into bite-size pieces. Top each tortilla evenly with fish, avocado crema (about 1 tablespoon each), cabbage slaw (about 1/4 cup each) and tomato. Serve with lime wedges, if desired.
Toss cabbage, cilantro, scallion, 2 tablespoons lime juice and avocado oil together in a medium bowl; set aside.
Cut avocado in half lengthwise; using a spoon, scoop the pulp into the bowl of a mini food processor. Add sour cream, garlic, salt and the remaining 3 tablespoons lime juice; process until smooth, about 30 seconds.(Alternatively, mash with a fork to reach desired consistency.)Set aside.
Preheat air fryer to 400°F. Place egg white in a shallow dish; whisk until frothy. Combine breadcrumbs and chili powder in a separate shallow dish. Pat fish dry with a paper towel. Coat the fish with egg white, letting excess drip off; dredge in the breadcrumb mixture, pressing to adhere.
Working in batches if needed, arrange the fish in an even layer in the fryer basket; coat the fish well with cooking spray. Cook until crispy and golden on one side, about 3 minutes. Flip the fish; coat with cooking spray and cook until it’s crispy and flakes easily, about 3 minutes. Flake the fish into bite-size pieces. Top each tortilla evenly with fish, avocado crema (about 1 tablespoon each), cabbage slaw (about 1/4 cup each) and tomato. Serve with lime wedges, if desired.
Originally appeared: EatingWell.com, June 2022
Rate ItPrint
Nutrition Facts(per serving)377Calories15gFat36gCarbs27gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
