1.5poundsfirm white fish filletscut into long pieces (see tip below)
16 6-inchflour tortillas
Cooking spray
Lime wedgesfor serving
Avocado Cream:
2mediumavocados
½cupsour cream
2tablespoonslime juice
Slaw:
11ouncesgreen cabbageshredded
2cupsfresh coriandercilantro leaves
1smallred onionthinly sliced
1long green chiliseeded and thinly sliced
Instructies
In a medium bowl, combine the ground allspice, dried thyme, cayenne pepper, ground cinnamon, garlic powder, brown sugar, and olive oil.
Add the fish pieces and toss to coat.
Season with salt.
To make the Avocado Cream, blend or process the avocados, sour cream, and lime juice until smooth.
Season to taste.
Wrap the tortillas in foil and place them in the basket of a 5- or 6-quart air fryer.
Slide the pan and basket back into the appliance.
Set the temperature to 350°F and the timer for 5 minutes to preheat the air fryer and warm the tortillas.
Carefully pull out the pan and basket.
Transfer the warmed tortillas to a plate and cover them to keep warm.
Spray the fish with cooking spray and place it in the basket.
Keep the temperature set at 350°F and set the timer for 8 minutes.
Cook, turning the fish halfway through the cooking time, until it is cooked through.
Meanwhile, to make the Slaw, combine the shredded green cabbage, coriander (cilantro) leaves, thinly sliced red onion, and thinly sliced green chili in a bowl.
Fill the warm tortillas with the cooked fish and slaw, and top them with the Avocado Cream.
Serve the Jamaican fish tacos with lime wedges.
Notes / Tips / Wine Advice:
Cut the fish fillets lengthwise on the diagonal into 3/4-inch-wide, 4 3/4-inch-long strips.
You can replace all the spices with a package of taco seasoning.
The fish can be prepared up to the end of step 1 up to 4 hours ahead.
Avocado Cream and Slaw can also be prepared up to 4 hours ahead.