These fresh and tasty fish tacos are a lighter side to the meat versions of the Mexican classic. Made even healthier in your air fryer. You’ll love them
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Ingredients
Method
Combine tartare sauce with the cold water and 1 tablespoon of the dill in a small bowl.
To make white slaw, combine yoghurt, lemon juice and oil in a large bowl. Add onion, cabbage and 2 tablespoons of the remaining dill; toss gently to combine.
Combine polenta with seasoning. Working with one piece of fish at a time, dip in egg, allowing excess to drip off, then coat in polenta mixture. Repeat with remaining fish pieces, egg and polenta mixture. Spray generously all over with cooking spray.
Preheat a 7-litre air fryer to 180˚C/350˚F for 3 minutes.
Spray the air fryer basket with cooking spray. Taking care, place fish, in a single layer, in the basket; at 180˚C/350˚F, cook for 10 minutes until just cooked through.
Meanwhile, heat tortillas following packet directions (or warm on a preheated chargrill pan for 30 seconds each side).
Cut fish into large chunks. To serve, fill tortillas with white slaw, fish, dill tartare sauce, tomatoes and remaining dill sprigs.
