Fusion Fish Tacos

  • 1 lb. skinless white fish fillets, cut into 1-inch strips - I used walleye
  • 2 T. mayonnaise
  • 2 tsp. southwestern seasoning
  • 1 tsp. smoked paprika
  • ½ tsp. garlic powder
  • ¼ tsp. cayenne pepper
  • ½ c. toasted breadcrumbs
  • 2 T. olive oil
  • 2 tsp. toasted sesame oil
  • 2 c. shredded cabbage
  • 1 red pepper, seeded and sliced into strips
  • ½ red onion, peeled and sliced into thin wedges
  • 1 tsp. sesame seeds
  • 1 ripe avocado
  • ½ tsp. wasabi, horseradish, or spicy mustard
  • Flour tortillas, for serving

Brush the fish with the mayonnaise. Set aside.

In a shallow dish, combine the next 5 ingredients (southwestern seasoning through breadcrumbs). Carefully dredge the fish in the seasoned breadcrumb mixture.

Place the fish on parchment in your air fryer basket along with the olive oil - if you have an oil mister, this would be an excellent way to use it. Set the fryer to 370°F; cook for 8 minutes. Turn the fish; cook 4 to 6 minutes longer or until the fish flakes easily with a fork.

While the fish cooks, add the toasted sesame oil to a nonstick skillet and heat over medium-high heat. Add the cabbage, pepper, and onions and stir fry lightly until crisp-tender. Sprinkle with sesame seeds and remove from the heat.

Crush the avocado with the wasabi (or other spicy option listed) until a chunky paste forms.

To serve, arrange the stir-fried vegetables and crispy fish in flour tortillas. Top with spicy avocado and enjoy!

  • Yields: 4 servings
  • Preparation Time: 25 minutes

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