Heart Healthy
Air frying the tortillas provides a delicious, crispy base for the air-fried fish and sweet, crunchy slaw.
Print Recipe
Air Fryer Tuna Steak Tostadas with Jicama Slaw
-
Total Time:
45
-
Servings:
4
-
Serving Size :
2 tostadas
Ingredients
-
2 tablespoons lime juice -
2 teaspoons olive oil -
chili powder -
1 teaspoon cumin -
4 tuna steaks -
8 corn tortillas -
Cooking spray -
2 cups red cabbage -
2 cups jicama -
1 medium mango -
honey -
2 medium limes -
1/4 cup cilantro
Directions
Tip: Click on step to mark as complete.
-
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.
Tip:
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.
Nutrition Facts
Calories
Protein
FiberNutrition Facts
| Calories | 318 | |
|---|---|---|
| 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 | |
| Cholesterol | 44 mg | |
| Sodium | 129 mg | |
| Total Carbohydrate | 41 g | |
| Dietary Fiber | 7 g | |
| Sugars | 20 g | |
| Added Sugars | 6 g | |
| Protein | 31 g | |
Dietary Exchanges
1 1/2 fruit, 1 1/2 starch, 3 lean meat
-
Total Time:
45
-
Servings:
4
-
Serving Size :
2 tostadas
Ingredients
-
2 tablespoons lime juice -
2 teaspoons olive oil -
chili powder -
1 teaspoon cumin -
4 tuna steaks -
8 corn tortillas -
Cooking spray -
2 cups red cabbage -
2 cups jicama -
1 medium mango -
honey -
2 medium limes -
1/4 cup cilantro
Directions
Tip: Click on step to mark as complete.
-
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.
Tip:
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.