Air frying the tortillas provides a delicious, crispy base for the air-fried fish and sweet, crunchy slaw.
Air Fryer Tuna Steak Tostadas with Jicama Slaw
Calories318 Per Serving
Protein31g Per Serving
Fiber7g Per Serving
|Total Fat||4.0 g|
|Saturated Fat||0.5 g|
|Trans Fat||0.0 g|
|Polyunsaturated Fat||1.0 g|
|Monounsaturated Fat||2.0 g|
|Total Carbohydrate||41 g|
|Dietary Fiber||7 g|
|Added Sugars||6 g|
1 1/2 fruit, 1 1/2 starch, 3 lean meat
2 tablespoons fresh lime juice
2 teaspoons olive oil
1 teaspoon chili powder and 1 teaspoon chili powder, divided use
1 teaspoon ground cumin
4 tuna steaks (about 4 ounces each)
8 6-inch corn tortillas
2 cups shredded red cabbage (about 1/2 small head)
2 cups peeled and diced jicama (about 1 small)
1 medium mango, diced
1 tablespoon plus 1 teaspoon honey
2 medium limes, cut into 4 wedges each
1/4 cup coarsely chopped fresh cilantro (optional)
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.
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.
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.
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.
Cooking Tip: No air fryer? No worries. Preheat the grill on medium-high heat. Grill the fish for 3 to 5 minutes on each side, or until the desired doneness. Let the fish stand for 5 minutes. Cut into thin slices across the grain. Meanwhile, lightly spray the tortillas with cooking spray. Grill for 2 to 3 minutes, or until golden brown and crispy.
With its origins in Mexico and South America, jicama, also called Mexican potato, is a large, bulbous root vegetable with a thin, brown skin and white, crunchy flesh. Its nutty flavor is good both raw and cooked. Store it in the refrigerator in a plastic bag for up to 2 weeks.