THIS IS HOW WE DO IT
Grab a small bowl, add the flour, paprika, salt and pepper and give it a good mix with a fork. Season the barramundi with this magic mixture by either sprinkling it over the fish or by dunking the fish into the bowl and covering it entirely. Set aside until the fish absorbs the seasoning mixture. The mixture will draw out moisture from the fish, which is a good thing.
Line the base of your air fryer with baking paper and add the fish in a single layer. Cook on 170°C for 12 minutes. Check the fish at the halfway mark to ensure it’s not burning; if it’s looking a little too crispy, reduce the heat to 155°C.
Meanwhile, combine the mayonnaise and sriracha chilli sauce in a small bowl or jar and set aside. Scoop the avocado into another bowl, add the olive oil and mash it up with a fork until it looks nice and silky.
Transfer the fish to a plate and drop the tortillas into the air fryer. Increase the heat to 200°C and warm the tortillas for 2 minutes or so.
To build your fish tacos, spread a tablespoon of mashed avocado over each tortilla and place two or three pieces of fish on top. Drizzle with as much of the chilli mayonnaise as you like, scatter over a little or a lot of coriander and top with some black pepper. Serve with lime wedges.
I like to use barramundi in my tacos, but feel free to go for any fish you like – you can even use chicken if you want, but, for me, there’s nothing like barramundi with chilli mayo and lime juice.
If you are one of those people who say coriander tastes like soap, please call a helpline or shoot me an email, we need to talk.
I like to use sriracha chilli sauce, but you can use any chilli sauce. If you are not a chilli person, just add ½ teaspoon of tomato sauce. It’s okay, I won’t hold it against you.