the sugar and salt co.
Air Fryer fish ingredients
– mahi mahi filets or any firm fish – light beer – egg – corn starch – gluten free all-purpose flour 1 to 1 ratio – chili powder – coarse kosher salt – garlic powder – fresh cracked black pepper – ground cumin
Cilantro Lime Slaw ingredients
– mayonnaise – apple cider vinegar – lime juice – lime zest – fresh chopped cilantro – coarse Kosher salt – garlic powder – fresh ground black pepper – cole slaw mix
How to make Cilantro Lime Slaw
Whisk together the mayonnaise, apple cider vinegar, lime juice, lime zest, cilantro, salt, pepper, and garlic powder. Toss with the coleslaw mix until well coated. Cover, and place in the refrigerator until ready to serve.
How to make Air Fried Fish
Cut mahi mahi into ½-inch thick strips, and pat dry with a paper towel.
How to make Air Fried Fish
Place ⅓ cup of cornstarch into a small bowl. In a medium bowl, whisk together beer and eggs. In another medium bowl, whisk together remaining cornstarch, flour, chili powder, salt, garlic powder, pepper and cumin.
How to make Air Fried Fish
– Place the fish in the plain cornstarch, and then place in the bowl with the beer mixture. Remove from the beer mixture and add to the flour mixture. Toss to coat. And set on the plate or sheet pan. – Meanwhile, preheat the air fryer to 375°F. If your air fryer has a timer, set it to 12 minutes. Spray the air crisper basket with non-stick cooking spray. Place fish in the air fryer basket, leaving about ½ - 1 inch of space between each piece of fish, so there is room for air flow.
While the fish cooks, brown the tortillas. If you have a gas stove, turn on 2 eyes. Place 1 tortilla on each, and once lightly browned, flip over – about 60-90 seconds per side. If you do not have a gas stove, heat a bit of oil or butter in a large skillet over medium-high heat. Add 1-2 tortillas to the skillet, and cook 2-3 minutes per side, until browned and lightly crisp. Repeat with the remaining tortillas. Wrap the tortillas in aluminum foil until ready to serve.
To serve, place 2-3 pieces of fish on a tortilla, top with about ⅓ of a cup of slaw, a small squeeze of lime, and a few cilantro leaves.