Ingredients

• 4 sprays cooking spray
• 3 cups shredded red cabbage, or thinly sliced
• ½ cup uncooked scallions, thinly sliced
• ⅓ cup cilantro, chopped
• 2 tbsp fresh lime juice
• 1 tbsp canola oil
• 1 tsp kosher salt, divided
• 16 oz uncooked Atlantic cod, cut into ¾-inch-wide strips
• ½ cup whole-grain yellow cornmeal, medium-ground
• 1 tsp ground cumin
• 1 tsp garlic powder
• ¼ tsp cayenne pepper
• 1 avocado, medium, thinly sliced
• 2 medium Jalapeño peppers, thinly sliced (optional)
• 8 medium corn tortillas, stone-ground, warmed

Instructions

1. In a medium bowl, toss the cabbage, scallions, cilantro, lime juice, oil, and ½ tsp salt. Let stand at room temperature until ready to serve.
2. Coat the fish with cooking spray and season with the remaining ½ tsp salt. In a pie dish or other shallow dish, whisk the cornmeal, cumin, garlic powder, and cayenne. Dredge one-third of the fish in the cornmeal, turning the pieces to coat evenly.
3. Preheat the air fryer to 400°F. Coat the air-fryer basket with cooking spray. Arrange the coated fish pieces in the basket, spacing them apart. Coat the fish pieces with cooking spray. Cook in the air fryer until the fish is lightly browned and flakes easily when tested with a fork, 7 to 8 minutes. Remove from the air fryer. Repeat with the remaining fish and cornmeal. Divide the fish, avocado, slaw, and sliced chiles (if using) among the tortillas.
4. Serving Size: 2 tacos!