L.A.’S FAVORITE CHIPOTLE FISH TACOS
Serves 1
  • Ingredients:
  • • 1/2 pound bacon, diced
  • • 1 large sweet yellow onion, diced
  • • 2 small russet potatoes, peeled and diced
  • • 1 garlic clove, minced
  • Chipotle Fish Tacos:
  • • 1 pound halibut fillet (or other white-fleshed fish), cut into 1-inch strips
  • • Juice and zest of 1 lime
  • • 2 tablespoons olive oil
  • • Salt and freshly ground pepper
  • For the Sauce:
  • • 1 cup mayonnaise
  • • 1 teaspoon adobo sauce from a can of chipotles in adobo (or more to taste)
  • • 1 teaspoon honey
  • For the Coleslaw:
  • • 3 cups shredded red cabbage
  • • 1/4 cup freshly chopped cilantro
  • • 1 tablespoon freshly squeezed lime juice
  • • 1 tablespoon honey
  • To Assemble:
  • • 8 (6-inch) corn tortillas
  • • 1 ripe avocado
  • • Your favorite salsa

Instructions:

  1. Season the fish with the lime juice, lime zest, olive oil and salt and pepper. Allow the fish to marinate for 10 minutes before cooking.
  2. In a small bowl, stir together the mayonnaise, adobo sauce and honey.
  3. To make the coleslaw, combine the cabbage, cilantro, lime juice, honey, salt and pepper in a large bowl. Stir in 1/4 cup of the chipotle mayonnaise, making sure the slaw is evenly moistened. Stir to blend well. Cover and refrigerate for 1/2 an hour before serving.
  4. Place the halibut in your Air Fryer and air fry at 280ºF for 6 minutes or until the fish is opaque and cooked through.
  5. Warm the tortillas in the Air Fryer at 400ºF for 2 minutes. Fill each tortilla with a spoonful of the coleslaw, grilled fish, a spoonful of chipotle mayonnaise, 2 slices of avocado and a spoonful of your favorite Salsa.
  • Recipe by
    Chef Jamie Gwen

  • KALORIK BLACK AND STAINLESS STEEL
    XL DIGITAL FAMILY AIR FRYER