• ½ lb (200 g) fresh tuna loin
  • ½ lb (200 g) white fish loin, used kampachi
  • 1 tomato, diced
  • ¼ onion finely chopped
  • ¼ cup Fresh cilantro chopped
  • Salt and pepper to taste
  • tortillas
  • 1 cup Manchego cheese, grated
  • Avocado oil spay
  • Guacamole
  • hot sauce
  • Fresh cilantro and/or fresh lettuce
  • In a hot pan, add avocado oil and fry the onion. Once golden, add the fish and the tomato. Season with salt and pepper to taste, add the cilantro. Once soft, use a spatula to shred the fish.
  • Heat the tortillas, fill with the fish and cheese. Secure with a toothpick, store in an oven-safe container, and let cool so they set in shape.
  • On the Instant Vortex control panel, press Air Fry, set time to 10 Minutes and temperature to 375°F (190°C). Press Start.
  • When Add Food appears on the display, remove the basket, spray the quesadillas with avocado oil, and arrange them. Put the basket back in the Instant Vortex.
  • Serve with toppings.
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