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Put the fish in a medium bowl with the spices, ½ tsp salt, a few cracks of black pepper and the oregano, then toss to combine.
Combine the slaw ingredients and give them a scrunch with your hands. Set aside. Mash the avocado and lime juice together in a bowl with a pinch each of salt and freshly ground black pepper. Set aside along with the slaw. Next, mix all the salsa ingredients together in another bowl with a pinch each of salt and pepper.
Heat the air-fryer to 180C and cook the fish for 8-10 mins until just cooked through. Warm the wraps following pack instructions.
Divide the fish between the wraps, then top with the slaw, avocado, salsa and a drizzle of chilli sauce, and serve with lime wedges for squeezing over, if you like.