Air Fryer Tuna Steak Tostadas with Jicama Slaw

Name: Air Fryer Tuna Steak Tostadas with Jicama Slaw
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: American, Mexican, Latin American
Ingredients: 2 tablespoons fresh lime juice; 2 teaspoons olive oil; 2 teaspoon chili powder, divided use; 1 teaspoon ground cumin; 4 4oztuna steaks; 8 6-inch corn tortillas; Cooking spray; 2 cups shredded red cabbage (about 1/2 small head); 2 cups peeled and diced jicama (about 1 small); 1 medium mango, diced; 4 teaspoon honey; 2 medium limes, cut into 4 wedges each; 1/4 cup coarsely chopped fresh cilantro (optional)

4 steps

Prep:30minCook:25min

Air frying the tortillas provides a delicious, crispy base for the air-fried fish and sweet, crunchy slaw.

Updated at: Thu, 17 Aug 2023 09:45:52 GMT

Nutrition balance score

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Ingredients

4 servings

2 tablespoonsfresh lime juice

2 teaspoonsolive oil

2 teaspoonchili powder

divided use

1 teaspoonground cumin

4 x 4 oztunasteaks

8corn tortillas

6-inch

cooking spray

2 cupsred cabbage

2 cupsjicama

4 teaspoonhoney

medium, cut into 4 wedges each

¼ cupfresh cilantro

coarsely chopped, optional

Instructions

Step 1

In a large glass dish, stir together the lime juice, oil, 1 teaspoon chili powder and cumin. Add the fish, turning to coat. Cover and refrigerate for 15 minutes to 1 hour, turning several times. Drain the fish, discarding the marinade.

Step 2

When the fish is done marinating, preheat the air fryer to 380˚F. Arrange the fish in a single layer in the air fryer basket. (Don't overcrowd; work in batches as needed.) Cook for 3 to 4 minutes on each side, or until the desired doneness. Let the fish stand for 5 minutes. Cut into thin slices across the grain.

Step 3

Meanwhile, increase the heat to 400˚F. Lightly spray the tortillas with cooking spray. Working in batches, cook the tortillas for 3 minutes on each side, or until golden brown and crispy.

Step 4

To assemble the tostadas, put the following, in order, on each tortilla: 1/4 cup cabbage, 1/4 cup jicama, 1/8 of the mango and 1/8 of the fish. Drizzle each with 1/2 teaspoon honey. Squeeze 1 lime wedge over each. Sprinkle each with 1/8 teaspoon of the remaining chili powder. Sprinkle with the cilantro. Serve immediately.

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