Ingredients:

  • 8 oz (225g) white fish fillets (cod, tilapia, or mahi-mahi), about 1 inch thick
  • 1 tablespoon (15ml) olive oil
  • 1 teaspoon (5g) chili powder
  • 1/2 teaspoon (2.5g) smoked paprika
  • 1/4 teaspoon (1.25g) garlic powder
  • Salt and freshly ground black pepper to taste
  • 1 cup (180g) cooked rice (white or brown)
  • 2 cups (170g) coleslaw mix (shredded cabbage and carrots)
  • 1/4 cup (60ml) lime juice, freshly squeezed
  • 1 avocado, pitted and diced
  • 1/4 cup (40g) red onion, thinly sliced
  • 1/4 cup (15g) chopped fresh cilantro
  • Optional toppings: Sour cream, salsa, hot sauce, pickled jalapeños

Instructions:

  1. Pat the fish fillets dry with paper towels. In a small bowl, combine olive oil, chili powder, smoked paprika, garlic powder, salt, and pepper. Rub the mixture evenly over both sides of the fish.
  2. Preheat the air fryer to 400°F (200°C). Place the fish fillets in the air fryer basket, ensuring they are not overlapping. Air fry for 6 minutes, or until the fish is cooked through and flakes easily with a fork.
  3. While the fish is cooking, toss the coleslaw mix with the lime juice in a medium bowl. Season with salt and pepper to taste.
  4. Divide the cooked rice between two bowls. Top with the lime-dressed coleslaw, diced avocado, and sliced red onion.
  5. Once the fish is cooked, gently flake it with a fork and divide it between the bowls.
  6. Sprinkle with fresh cilantro. Serve immediately with your favorite taco toppings, such as sour cream, salsa, or hot sauce.