- 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