Servings: 4 servings
Calories: 170kcal
Ingredients
- 12 oz white fish fillets cod or haddock; sub: mahi-mahi, shrimp
- 1 tbsp avocado oil sub: olive oil, melted ghee
- 1/2 tsp chipotle powder sub: smoked paprika + pinch cayenne
- Sea salt & pepper 1/4 tsp each; sub: pink salt
- 1 cup cauliflower rice packed, thawed if frozen; sub: broccoli rice
- 1/4 cup grated mozzarella about 1 oz; sub: cheddar or jack
- 1 large egg sub: 2 egg whites
- 1 cup shredded purple & green cabbage slaw; sub: bagged coleslaw mix
- 1 tbsp lime juice sub: apple-cider vinegar
- 2 tbsp fresh cilantro chopped; sub: parsley
- 2 tbsp mayo or crema optional; sub: avocado mayo
Instructions
- Marinate fish: Pat fillets dry. Brush with oil, chipotle, salt, and pepper; set aside 10 min.
- Air-fry: Heat air fryer to 400°F. Cook fillets 8–9 min, flipping halfway, until 145°F and lightly crisp.
- Make tortillas: Microwave cauliflower 2 min, squeeze dry in a towel. Stir with mozzarella and egg; divide into 4 mounds. Press into 6-in circles; bake 400°F, 10 min. Flip; bake 5 min more until golden.
- Mix slaw: Toss cabbage with lime juice, pinch salt, and cilantro.
- Assemble: Layer fish and slaw on warm tortillas; drizzle mayo if desired and serve with lime wedges.
Nutrition
Serving: 1serving | Calories: 170kcal | Protein: 19g | Fat: 8g
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