Air-Fryer Chili-Lime Tilapia with Roasted Sweet Potato Wedges and Snap Peas

Preheat your oven to 425°F (220°C) for the vegetables and preheat your air fryer to 400°F (200°C) for the fish.

Scrub 6 lbs of sweet potatoes thoroughly under cold water. Cut each potato into 1-inch thick wedges.

Place the sweet potato wedges on two large sheet pans. Toss them with 6 tbsp vegetable oil, 1.5 tsp salt, and 1 tsp black pepper. Spread them in a single layer and roast for 15 minutes.

While potatoes roast, wash 1.5 lbs of sugar snap peas and trim the tough stem ends. After the potatoes have roasted for 15 minutes, add the snap peas to the sheet pans. Drizzle the peas with 2 tbsp vegetable oil and a pinch of salt, then return the pans to the oven for another 10-12 minutes until the potatoes are tender and the peas are bright green and slightly blistered.

Pat 4 lbs of tilapia fillets dry with paper towels. In a small bowl, combine 3 tbsp chili powder, 1 tbsp garlic powder, 1.5 tsp salt, and 1 tsp black pepper. Rub this spice mix evenly over both sides of all fillets.

Zest 4 limes into a bowl. Set half the zest aside for garnish. Squeeze the juice of 2 limes into the bowl with the remaining zest and whisk in 3 tbsp honey to create a glaze.

Place the seasoned tilapia fillets in the air fryer basket in batches (do not overlap). Air fry at 400°F for 8 minutes.

Open the air fryer, brush the honey-lime glaze generously over the top of the fish, and cook for an additional 2 minutes until the fish flakes easily with a fork.

Slice the remaining 2 limes into wedges.

Serve the chili-lime tilapia alongside the roasted sweet potato wedges and snap peas. Garnish with the reserved lime zest and serve with lime wedges on the side.