Fish tacos for summer, and not the battered crunchy version. The fish is rubbed with chipotle, smoked paprika, cumin and lime zest and cooked in the Ninja Crispi Pro, so it stays juicy and flakes into big pieces. The crunch comes from a red cabbage slaw, the sweetness and heat from fresh pineapple salsa, and the creaminess from a light chipotle yoghurt crema instead of mayo.
Written for the Crispi Pro 6-in-1 before it has arrived, so the times are a starting point, not yet tested. Fish varies more than chicken does: go by when it flakes, about 63°C in the middle, not the clock.
The fish: firm, skinless white fillets about 2 cm thick. Snapper, barramundi or ling all work. Thin fillets like flathead or whiting cook in half the time and fall apart; save them for the pan.
The wraps: we use the small, light and fluffy Mission soft wraps. It saves time and keeps everything fresh — just drop them in a dry pan for 20 seconds a side. Making your own is the Next Level below.
Shopping: 2 or 3 limes in all. A jalapeño or a long green chilli for the salsa. Chipotle in adobo comes in a small tin from the Mexican shelf; once open, freeze the rest in teaspoon blobs. No tin? Use ½ tsp chipotle chilli powder in the crema.
Make ahead: the slaw, salsa and crema all keep a few hours in the fridge. The fish is best straight out of the Crispi.
