Ingredients
Ingredients for the Fish:
- Mahi Mahi fillets
- Baja seasoning (or a blend of chili powder, cumin, garlic powder, oregano, and cayenne pepper) or just buy a packet from the store
- Cornstarch
- Lime wedges, for serving
For the Lime Cilantro Slaw:
- Cabbage, shredded
- Fresh cilantro, chopped
- Lime juice
- Olive oil
- Salt and pepper, to taste
For the House Guacamole:
- Ripe avocados
- Lime juice
- Fresh cilantro, chopped
- Onion, finely chopped
- Salt and pepper, to taste
For the Tortillas:
- Soft tortillas
For the Black Beans:
- Black beans, cooked or canned
- Onion, chopped
- Tajin seasoning
Instructions
- Prepare the Fish:
- Cut the Mahi Mahi into strips or bite-sized pieces.
- Mix Baja seasoning with cornstarch and coat the Mahi Mahi pieces evenly.
- Place the fish in the air fryer and cook according to the air fryer’s instructions until the fish is crispy and cooked through.
- Make the Slaw:
- In a bowl, combine the shredded cabbage with chopped cilantro, lime juice, olive oil, salt, and pepper. Toss until the cabbage is well coated. Set aside to let the flavors meld.
- Prepare the Guacamole:
- In a bowl, mash the ripe avocados.
- Mix in lime juice, chopped cilantro, chopped onion, salt, and pepper. Adjust the seasoning to taste.
- Char the Tortillas:
- Heat a skillet or griddle over high heat.
- Char the soft tortillas until they have a slight blistering on each side. Keep them warm by wrapping them in a clean kitchen towel or foil.
- Simmer the Black Beans:
- In a pot, sauté chopped onion until translucent.
- Add the black beans and season with Tajin.
- Simmer on low heat for a few minutes to combine the flavors.
- Assemble the Tacos:
- Take a charred tortilla and place some of the air-fried Mahi Mahi on it.
- Top with lime cilantro slaw and a dollop of fresh guacamole.
- Serve:
- Serve the Baja Mahi Mahi Fish Tacos with a side of the slow-simmered black beans.
- Offer lime wedges for squeezing over the tacos before eating.
