Air Fryer Fish Taco Bowl with Jalapeno Slaw Recipe

Air Fryer Fish Taco Bowl With Jalapeno Slaw Recipe

Ingredients

SERVES 2.

• 1 cup shredded cabbage
• 1/4 cup full-fat sour cream
• 2 tablespoons full-fat mayonnaise
• 1/4 cup chopped pickle jalapenos
• 2 (3-ounce) cod fillets
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon garlic powder
• 1 medium avocado, peeled, pitted, and sliced
• 1/2 medium lime

Method

1. In a large bowl, place cabbage, sour cream, mayonnaise, and jalapenos
2. Mix until fully coated
3. Let sit for 20 minutes in the refrigerator
4. Sprinkle cod fillets with chili powder, cumin, paprika, and garlic powder
5. Place each fillet into the air fryer basket
6. Adjust the temperature to 370°F and set the timer for 10 minutes
7. Flip the fillets halfway through the cooking time
8. When fully cooked, fish should have an internal temperature of at least 145°F
9. To serve, divide slaw mixture into two serving bowls, break cod fillets into pieces and spread over the bowls, and top with avocado
10. Squeeze lime juice over each bowl
11. Serve immediately

PER SERVING: CALORIES: 342 PROTEIN: 16’1 g FIBER: 6’4 g NET CARBOHYDRATES: 5’3 g FAT: 25’2 g SODIUM: 587 mg CARBOHYDRATES: 11’7 g SUGAR: 2’8 g

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