Ingredients

The following ingredients have 4 Servings
  •  2 pounds of skinless whitefish fillets such as cod, haddock, or halibut
  • 1 tsp chili powder
  • 1 tsp oregano
  •  1 tsp garlic powder
  • 1/2 tsp paprika
  • 1/2 tsp Onion powder
  • 1/2 tsp cumin
  • salt and pepper to taste 
  • 8 flour tortillas warmed (6″ tortillas)
  • 1/2 cups fresh cilantro leaves (see notes)
  •  2 1/2 cups of Tri color Cole slaw mix
  •  Lime juice 
  • Garlic
  • Sugar 
  • 3 tablespoons mayonnaise
  • 1 small red onion, halved and sliced thin
  • 1 jalapeno chiles, stemmed and sliced into thin rings
  • 1 cup apple cider wine vinegar
  • 2 tablespoons lime juice
  • 1 tablespoon sugar

Instruction

  • For the pickled red onions: Bring vinegar, lime juice, and sugar to boil in a small saucepan. Combine onion and jalapeño in a medium bowl.
  • Pour vinegar mixture over onion mixture and let sit for at least 30 minutes. or refrigerate for up to 2 days. Store in air tight container.
  • Air Fryer Tilapia: Combine all the seasonings together in a bowl. Season the tilapia generously. Spray the fish with some cooking spray and place the fish into a basket. 
  • Set the air fryer to 400 degrees and let the fish cook for 10 to 12 minutes or until the fish is no longer opaque. 
  • Coles Slaw Mix: While the fish is cooking in the air fryer make the slaw mix. Combine the coleslaw, chiles, cilantro, lime juice, sugar, vinegar, and mayonnaise together in a bowl. Mix well and set aside until ready to serve.
  • Set the timer to 11 minutes. Serve with warm tortillas, cilantro, reduced fat chipotle mayo,  pickled onion, and cole slaw mix.