Air-Fryer Fish Tacos

Ingredients

• 2 cup shredded green cabbage
• 1/4 cup coarsely chopped fresh cilantro
• 1 scallion, thinly sliced
• 5 tbsp lime juice (from 2 limes), divided
• 1 tbsp avocado oil
• 1 large avocado
• 2 tbsp sour cream
• 1 small clove garlic, grated
• 1/4 tsp salt
• 1 large egg white
• 1/3 cup dry whole-wheat breadcrumbs
• 1 tbsp chili powder
• 1 lb skinless mahi-mahi fillets, cut into 2- to 3-inch strips
• Avocado oil cooking spray
• 8 (6 inch) corn tortillas, warmed
• 1 medium tomato, chopped

Instructions

1. Toss cabbage, cilantro, scallion, 2 tablespoons lime juice and avocado oil together in a medium bowl; set aside.
2. Cut avocado in half lengthwise; using a spoon, scoop the pulp into the bowl of a mini food processor. Add sour cream, garlic, salt and the remaining 3 tablespoons lime juice; process until smooth, about 30 seconds. (Alternatively, mash with a fork to reach desired consistency.) Set aside.
3. Preheat air fryer to 400°F. Place egg white in a shallow dish; whisk until frothy. Combine breadcrumbs and chili powder in a separate shallow dish. Pat fish dry with a paper towel. Coat the fish with egg white, letting excess drip off; dredge in the breadcrumb mixture, pressing to adhere.
4. Working in batches if needed, arrange the fish in an even layer in the fryer basket; coat the fish well with cooking spray. Cook until crispy and golden on one side, about 3 minutes. Flip the fish; coat with cooking spray and cook until it's crispy and flakes easily, about 3 minutes. Flake the fish into bite-size pieces. Top each tortilla evenly with fish, avocado crema (about 1 tablespoon each), cabbage slaw (about 1/4 cup each) and tomato. Serve with lime wedges, if desired.