Fish Fajitas (Air Fryer or Oven) with Slow Cooker Black Beans

Because fish tacos are one of our favorite meals, I give in to the need to tweak them on very nearly a yearly basis. The current version, topped with sautéed peppers and onions fajita style is one you can make in just a few minutes in the air fryer or in a few more minutes the oven if that’s your preference. If you’re not baking the fish in the oven, heat it to 200 F and keep the peppers and onions and the tortillas warm there while you air fry the fish. Otherwise, cover them and leave on stovetop. The Yogurt-Lime Crema (see Cook’s Notes) is easy to make ahead and leave in the fridge until you need it. Start your slow cooker black beans (see Cook’s Notes) in the morning. They couldn’t be easier and may put you off canned beans forever except in the most serious of pinches. Leftovers make a great lunch.

4 servings

Ingredients

*Peppers and onions: (air fryer or skillet)

2 poblano peppers, sliced
½ EACH red and orange or yellow bell pepper, sliced
1 medium red onion, sliced
2 teaspoons olive oil
Pinch each kosher salt, fresh ground black pepper, and crushed red pepper
1 tablespoon minced fresh cilantro

*Fish:

1½ pounds 24-oz mahi mahi or other white fish fillets, patted dry, cut into approximately 2-inch pieces, generously sprinkled and patted with salt and pepper
1 cup all-purpose unbleached flour stirred together with ½ teaspoon EACH: salt, pepper, and chili powder
2 eggs beaten together with 1 tablespoon water and ½ teaspoon EACH: salt, pepper, and chili powder
1 cup breadcrumbs or panko-- or a mixture of cornmeal and breadcrumbs stirred together with ½ teaspoon EACH: salt, pepper, and chili powder

*Tortillas and Toppings:

8-10 small corn tortillas, grilled and kept warm in bowl with foil on stovetop or in oven (if not baking fish in oven)
TOPPINGS: Yogurt-Lime Crema (see Cook’s Notes). Choose also, as desired, from salsa or pico de gallo, lime wedges, hot sauce, minced/sliced jalapeños, chopped tomatoes, sliced radishes, fresh cilantro, diced avocadoes, shredded cabbage, etc.

Instructions

PREHEAT OVEN TO 400 F IF YOU ARE BAKING THE FISH IN THE OVEN. Otherwise, preheat to 200 F to keep warm the peppers/onions and tortillas.
AIR FRY OR SAUTÉ THE PEPPERS AND ONIONS: Heat Air Fryer for 2 minutes at 350 F. In a medium bowl, stir together all the pepper and onion ingredients. Spray air fryer basket with cooking spray or add a disposable air fryer liner and spread the peppers and onions evenly in the basket. Cook for about 7 minutes, shaking basket midway through cooking. Alternately, sauté vegetables in a large skillet until browned and tender using a little more olive oil. Remove vegetables from basket or skillet to a bowl, cover, and place in oven or on the stovetop (if baking fish in oven) to keep warm. Wipe out air fryer basket and spray with cooking spray again or add new liner.
DREDGE AND AIR FRY OR BAKE THE FISH IN OVEN: Set Air Fryer at 390 F. Place the flour mixture, egg mixture, and breadcrumb mixture in each of three different bowls. Dip fish pieces first in the flour, next in the egg, and last in the breadcrumbs, shaking them off a bit after each and patting the crumbs into both sides of the fish at the end. Place fish in the air fryer basket or spaced evenly on a foil-lined sheet pan sprayed with cooking spray if baking in the oven. Air fry for 6-7 minutes or bake in the oven 10-12 minutes or until firm and crispy. Turn fish over midway through air frying or baking time. Note: I do not add oil before cooking the fish, but you can add a very light drizzle of olive oil if you choose.
SERVE FISH FAJITAS: Add a piece of cooked fish to each warm tortilla and serve hot with pepper and onions, yogurt-lime crema (see Cook’s Notes), and other toppings as desired. Serve with hot black beans (see Cook’s Notes.) Store leftover fish well-covered in the refrigerator for up to three days. Do not freeze.

Notes

YOGURT-LIME CREMA AND SLOW COOKER BLACK BEANS

Yogurt-Lime Crema: INGREDIENTS: 1/3 cup plain Greek yogurt; the zest and juice of half lime; pinch each salt and pepper; a shake of hot sauce. DIRECTIONS: Whisk all ingredients together in a small bowl; taste and adjust seasonings.

Slow Cooker Black Beans: INGREDIENTS: 1 lb black beans (unsoaked), washed/picked over; 2 quarts water; sm. onion cut in half, 3 cloves garlic; 2 teaspoons kosher salt; 1/2 teaspoon each ground black pepper and crushed red pepper; a few springs of cilantro (optional), and a quick drizzle of olive oil. DIRECTIONS: Stir together all ingredients in the slow cooker and cook on high for about 6 hours at altitude or until tender. (May be less at sea level.) Taste and adjust seasonings.