Air Fryer Tuna Steak Tostadas with Jicama Slaw

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Air Fryer Tuna Steak Tostadas with Jicama Slaw

Air frying the tortillas provides a delicious, crispy base for the air-fried fish and sweet, crunchy slaw.

Ingredients

Servings  4   Serving Size   2 tostadas

  • 2 tablespoons fresh lime juice
  • 2 teaspoons olive oil
  • 1 teaspoon chili powder and 1 teaspoon chili powder, divided use
  • 1 teaspoon ground cumin
  • 4 tuna steaks (about 4 ounces each)
  • 8 6-inch corn tortillas
  • Cooking spray
  • 2 cups shredded red cabbage (about 1/2 small head)
  • 2 cups peeled and diced jicama (about 1 small)
  • 1 medium mango, diced
  • 1 tablespoon plus 1 teaspoon honey
  • 2 medium limes, cut into 4 wedges each
  • 1/4 cup coarsely chopped fresh cilantro (optional)

Directions

Tip: Click on step to mark as complete.

  1. 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.
  2. 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.
  3. 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.
  4. 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

Air Fryer Tuna Steak Tostadas with Jicama Slaw
CaloriesCalories
318 Per Serving
ProteinProtein
31g Per Serving
FiberFiber
7g Per Serving

Nutrition 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

 
Air frying the tortillas provides a delicious, crispy base for the air-fried fish and sweet, crunchy slaw.

Nutrition Facts

Air Fryer Tuna Steak Tostadas with Jicama Slaw
CaloriesCalories
318 Per Serving
ProteinProtein
31g Per Serving
FiberFiber
7g Per Serving
×
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

Ingredients

Servings  4   Serving Size   2 tostadas

  • 2 tablespoons fresh lime juice
  • 2 teaspoons olive oil
  • 1 teaspoon chili powder and 1 teaspoon chili powder, divided use
  • 1 teaspoon ground cumin
  • 4 tuna steaks (about 4 ounces each)
  • 8 6-inch corn tortillas
  • Cooking spray
  • 2 cups shredded red cabbage (about 1/2 small head)
  • 2 cups peeled and diced jicama (about 1 small)
  • 1 medium mango, diced
  • 1 tablespoon plus 1 teaspoon honey
  • 2 medium limes, cut into 4 wedges each
  • 1/4 cup coarsely chopped fresh cilantro (optional)

Directions

Tip: Click on step to mark as complete.

  1. 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.
  2. 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.
  3. 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.
  4. 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.

 

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