Crispy Air Fryer Fish Tacos 

Preheat your air fryer to 400°F. Pat the fish dry with paper towels. In one shallow bowl, combine the flour with paprika, garlic powder, onion powder, chili powder, cumin, salt, and pepper. Beat the eggs in a second bowl, and place the panko breadcrumbs in a third bowl. Coat each piece of fish in the seasoned flour, dip it into the egg, and finish with an even coating of panko breadcrumbs.

Lightly spray both sides of the breaded fish with cooking spray. Arrange the fish in a single layer in the air fryer basket, leaving space between each piece. Cook at 400°F for 10–12 minutes, flipping halfway through, until the coating is golden brown and the fish flakes easily with a fork.

While the fish cooks, combine the green cabbage, purple cabbage, cilantro, mayonnaise, lime juice, honey, and salt in a large bowl. Toss until everything is evenly coated. Refrigerate until ready to assemble the tacos.

Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side, or wrap them in foil and heat them in the air fryer for 2–3 minutes. Keeping the tortillas warm makes them easier to fold without cracking.

Fill each tortilla with a generous spoonful of cabbage slaw, several pieces of crispy fish, sliced avocado, extra cilantro, and crumbled cotija cheese if using. Finish with a squeeze of fresh lime juice and your favorite taco sauce before serving immediately.