Make the slaw: Add the white and red cabbage, mango, spring onion and coriander to a bowl. Add the kefir yogurt, olive oil, apple cider vinegar, lime juice, and salt. Toss well until everything is lightly coated.
Prepare the fish: Cut the cod into bite-sized pieces, pat dry, then rub with the olive oil and spicy chipotle taco seasoning until evenly coated.
Air fry: Place the cod in the air fryer and cook at 200°C for ~7 minutes, depending on thickness, until cooked through and flaky.
Make the crema: Add the kefir yogurt, jalapeño, coriander, honey, lime and salt to a mini blender and blitz until smooth and creamy.
Char the tortillas directly over the hob until lightly charred in spots, turning carefully with tongs. Alternatively, warm them in a dry frying pan or microwave.
Assemble: Fill each tortilla with the mango kefir slaw, top with flakes of smoky cod and drizzle generously with the jalapeño crema.
Finish: Add sliced jalapeño, fresh coriander, and a squeeze of lime.
