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Air-fryer fish tacos

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 12 minutes

Cooking Time 20 minutes

Ingredients

400 g fresh hake
200 g Woolworths panko crumbs
1 free-range egg, beaten
2 T sunflower oil
8 Woolworths mini white flour wraps
Woolworths Crunchita lettuce, for serving
Woolworths mini Rosa tomatoes, for serving
green chilli, for serving
1 lemon

For the miso mayo, mix:

4 T good-quality mayonnaise
2 t Woolworths miso paste

Method

1. Heat an air-fryer to 175°C. Cut the fish into 5 cm pieces.

2. Place the crumbs on a plate and beat the egg and oil together in a bowl.

3. Using a fork, dip the fish into the egg mixture, then toss in the crumbs. Place the fish on a plate.

4. Spray the air- fryer basket with oil. Place the fish in the basket and cook for 6 minutes.

5. Toast the wraps over an open flame or in a hot pan. When hot, place them in a bowl so that they fit tightly and leave to cool. They will form a taco shape.

6. To serve, fill the shells with the lettuce, tomato, chilli and fish. Spoon over the miso mayo and add a squeeze of lemon juice.

Cooks' note: If you don’t have miso paste, substitute it with 2 T soya sauce. As an alternative garnish, combine a readymade Woolworths slaw (the rainbow slaw gets our vote) with the miso mayo.

Find more taco recipes here.

Photographs: Jan Ras
Food assistants: Emma Nkunzana