Lime Fish Tacos with Cabbage Slaw

• white fish filletpatted dry20 oz
• corn tortillas12
• shredded cabbage8 oz
• tomatodiced8 oz
• greek yogurt8 tbsp
• limejuiced2
• cooking oil4 tsp
• chili powder1 tsp
• ground cumin1/2 tsp
• kosher salt1 tsp
• black pepper1/2 tsp

Instructions

1. 1Dice the tomato and juice the lime. Pat the white fish fillet dry, season both sides with the kosher salt, black pepper, chili powder, and ground cumin, and wash your hands with soap and water after handling it.
2. 2Stir the greek yogurt with half of the lime juice and a small pinch of the seasoned salt. Taste and adjust with more lime juice if needed.
3. 3Toss the shredded cabbage with the remaining lime juice and a pinch of kosher salt. Let it stand while the fish cooks so it softens slightly.
4. 4Brush the white fish fillet with the cooking oil and place it in the air fryer basket. Air fry at 400F for 8-12 minutes, until the fish flakes easily and the thickest part reads 145°F (63°C) on an instant-read thermometer. Transfer it to a clean plate, then wash the board, knife, and your hands with soap and water before touching anything else.
5. 5Warm the corn tortillas in a dry skillet over medium heat for 20-30 seconds per side, until flexible and lightly toasted.
6. 6Break the fish into large pieces and fill the tortillas with the fish, cabbage, diced tomato, and lime yogurt sauce. Serve immediately.