Use the stem-flick test before cutting: flick off the small nub at the top. Green underneath means it's ready. Won't budge means it needs more time at room temperature. Missing nub or brown underneath means it may be overripe or bruised inside. Don't squeeze repeatedly — it causes bruising. If still firm, leave it on the counter away from direct sunlight until it yields gently to light pressure, which can take one to several days. Once ripe, rinse under cool water and place on a stable Cutting Board with a sharp Knife.

1. HALVE: Hold the avocado steady on a Cutting Board. Cut lengthwise around the pit along the natural seam with a sharp Chef's Knife. Twist the two halves apart. One half will hold the pit. 2. REMOVE PIT: Use a large spoon to scoop the pit out. Do not strike it with a knife blade — this risks injury. A folded kitchen towel to grip and twist the pit free also works. 3. PEEL OR SCOOP: Peel the skin away with your fingers or a spoon, or scoop the flesh out whole with a large spoon to keep it intact for slicing. 4. SLICE: Place the flesh flat-side down and cut into even slices about a quarter inch thick. For a fan, keep slices together and press gently to spread. For diced, score in a crosshatch while still in the skin and scoop out the cubes. 5. TIMING: Takes 2 to 5 minutes total. No heat required. Work quickly once cut — avocado flesh oxidizes and browns on exposure to air.

Pat the 1 ½ lb cod fillets or tilapia, mahi-mahi, or other firm white fish, cut into 1-inch strips dry with Paper Towel. In a Mixing Bowl, combine the 1 tsp chili powder, ½ tsp garlic powder, ½ tsp cumin ground, ½ tsp smoked paprika, and ½ tsp fine sea salt. Add the 1 ½ lb cod fillets or tilapia, mahi-mahi, or other firm white fish, cut into 1-inch strips and drizzle with 1 tbsp olive oil, then toss gently until every piece is evenly coated in the spice mixture.

Preheat your Air Fryer to 400°F for 3 minutes. Arrange the 1 ½ lb cod fillets or tilapia, mahi-mahi, or other firm white fish, cut into 1-inch strips in a single layer in the Air Fryer basket — work in batches if needed to avoid crowding. Air fry for 10–12 minutes, flipping halfway through, until the fish is golden at the edges, opaque throughout, and flakes easily with a fork.