Air Fryer Fish Tacos with Pineapple Slaw

Ingredients

Fish and Batter

• 14 to 16 ounces skinless cod fillet, cut into 1-inch strips
• ½ cup gluten free oat flour
• ½ cup blanched almond flour
• 1 to 2 Tablespoons taco seasoning
• ¾ to 1 cup seltzer water, gluten-free beer, or cider
• ½ teaspoon baking soda
• ¼ teaspoon kosher salt

Pineapple Slaw

• 2 cups chopped green cabbage
• 1 cup chopped purple cabbage
• 1 cup diced pineapple, fresh or canned (drained)
• ⅓ cup diced red onion or shallot
• 2 Tablespoons to ¼ cup finely chopped cilantro
• 1 to 2 pieces green onions, greens only, chopped (optional)
• 1 Tablespoon apple cider vinegar
• 1 Tablespoon extra virgin olive oil or avocado oil
• ¼ teaspoon kosher salt
• ¼ teaspoon black pepper

For Serving

• 6 pieces 6-inch corn tortillas or street taco tortillas, warmed
• ½ cup Mexican crema, sour cream or plain Greek yogurt mixed with hot sauce, lime juice, and garlic powder
• 1 piece diced avocado
• 1 piece lime wedges, for serving

Instructions

Nutrition Facts (estimated)