Instructions

• Make the sauce: Zest and juice limes to get 1 teaspoon zest and ¼ cup juice. Add juice and zest to a powerful blender or mini food processor along with cilantro, seeded and coarsely chopped jalapeño, and mayo. Add salt and pepper to taste (I add ½ teaspoon salt and ¼ teaspoon pepper). Blend until smooth. Add in the sour cream and blend once more to combine. Taste and adjust to personal preference. Refrigerate until ready to use.
• If fish is frozen, thaw according to package directions, then pat dry with a paper towel. If fresh, rinse under cold water and pat dry. Mix together seasonings in a small bowl.
• Preheat air fryer to 400°F for 3 minutes. Drizzle 1 tablespoon olive oil over fish, rubbing it into each filet. Sprinkle seasoning mix evenly over fish, pressing spices to adhere. Lightly spray with cooking spray. Cook fish in air fryer for 7–10 minutes or until fish flakes easily with a fork.
• While the fish is cooking, prepare remaining ingredients. Toss coleslaw with ½ cup of the sauce in a bowl. Char tortillas or set out hard taco shells. Fill tortillas with slaw, fish, guacamole, and additional sauce. Squeeze lime over tacos and sprinkle with cotija cheese if desired. Enjoy right away!