Ingredients:

  • 240 g (1 cup) Plain Greek Yogurt
  • 1–2 whole Chipotle Peppers in Adobo Sauce
  • 15 ml (1 tablespoon) Adobo sauce (from the can of chipotles)
  • 1 small Lime, juice only
  • 3 g (½ teaspoon) Fine Sea Salt (for crema)
  • 680 g (approx. 1.5 lbs) Firm White Fish Fillets (Cod, Haddock, or Tilapia), skinned and cut into 1-inch thick strips
  • 15 ml (1 tablespoon) Neutral Oil (Canola or Sunflower)
  • 5 g (1 teaspoon) Smoked Paprika
  • 5 g (1 teaspoon) Cumin Powder
  • 2 g (½ teaspoon) Garlic Powder
  • 2 g (½ teaspoon) Fine Sea Salt (for fish)
  • 1 g (¼ teaspoon) Black Pepper (for fish)
  • 225 g (3 cups) Shredded Green Cabbage
  • 60 g (½ cup) Shredded Carrot
  • 30 ml (2 tablespoons) Fresh Lime Juice (for slaw)
  • 30 ml (2 tablespoons) Neutral Oil (Olive or Avocado)
  • 5 g (1 teaspoon) Granulated Sugar
  • 30 g (½ cup) Fresh Coriander/Cilantro, roughly chopped
  • 750 g (4 cups) Cooked Rice (Brown or White)
  • 1 large Avocado, diced
  • 1 Lime, quartered (for serving)
  • Optional: Pickled red onions, or crumbled Cotija cheese

Instructions:

  1. Make the Crema: In a mini-prep blender or using an immersion blender, combine the Greek yogurt, chipotle peppers, adobo sauce, lime juice, and salt. Blend until completely smooth and creamy. Taste and adjust spice/salt. Transfer to the fridge to allow the flavours to deepen.
  2. Dress the Slaw: In a medium bowl, combine the shredded cabbage and carrots. Whisk together the lime juice, oil, sugar, salt, and pepper in a small cup until emulsified. Pour over the slaw and toss thoroughly. Fold in the fresh coriander/cilantro. Set aside—the slaw benefits from resting for at least 15 minutes.
  3. Prep the Fish: Pat the fish strips completely dry with paper towels (this is key for crispness). Place the strips in a bowl.
  4. Season: Drizzle the fish with the 15 ml (1 tbsp) of oil. In a small cup, combine the smoked paprika, cumin, garlic powder, salt, and pepper. Sprinkle the spice mix evenly over the fish and toss gently to coat every piece.
  5. Air Fry: Preheat your air fryer to 200°C (400°F). Place the seasoned fish strips in a single layer in the air fryer basket (work in batches if necessary to avoid overcrowding).
  6. Cook: Air fry for 10–12 minutes, flipping halfway through (at the 5-minute mark), until the fish is opaque, flaky, and has a nicely crisped exterior. The internal temperature should reach 63°C (145°F).
  7. Prep the Base: If using pre-cooked rice, warm it up. If using fresh rice, stir in the juice of half a lime and a tablespoon of chopped cilantro for a fresh lift.
  8. Build the Bowls: Divide the cilantro-lime rice among four serving bowls. Place 3-4 strips of the crispy air-fried fish on top of the rice in each bowl.
  9. Garnish and Serve: Generously spoon the crunchy lime slaw next to the fish. Add diced avocado and any optional toppings (like pickled onions). Drizzle the smoky Chipotle Crema lavishly over the fish and slaw. Serve immediately with a wedge of fresh lime.