Disclaimer: the grams I’ve listed manually after each ingredient are accurate for a single recipe, but they will not multiply if you choose the 2x or 3x option. Please make sure and multiply on your own!
1-2bell pepperssliced (or 300 g frozen sliced bell peppers)
Pre heat air fryer to 400 degrees. Spray basket with a mist of avocado oil spray and add bell peppers. Cook for five minutes. While bell peppers cook, season mahi filets liberally with BBQ seasoning and a good sprinkle of kosher salt. *You can always just use a good blend of garlic, chili powder, paprika, salt, pepper. Just season well.
When the five minutes are up, scoot bell peppers to the sides to make room for the fish. Add fish and cook for another five minutes until done.
Toss cabbage in 2 Tbsp of the cilantro lime ranch. Char tortillas over the stove, or heat in a pan with a little oil spray. Build each taco with 10 grams (2 tsp) of chipotle cream, a pinch of the cabbage, a couple tablespoons of the cooked bell pepper, about 40 grams of cooked mahi, a few pickled onions, and a drizzle of the cilantro lime ranch. Enjoy!