Prep time: 15 minutes | Cook time: 10 minutes | Serves 4
Fried Fish:
1 pound (454 g) tilapia fillets (or other mild white fish)
½ cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon kosher salt
¼ teaspoon cayenne pepper
½ cup mayonnaise
3 tablespoons milk
1¾ cups panko bread crumbs
Vegetable oil, for spraying
Tacos:
8 corn tortillas
¼ head red or green cabbage, shredded
1 ripe avocado, halved and each half cut into 4 slices
12 ounces (340 g) pico de gallo or other fresh salsa
Dollop of Mexican crema
1 lime, cut into wedges

  1. To make the fish, cut the fish fillets into strips 3 to 4 inches long and 1 inch wide.
    Combine the flour, garlic powder, salt, and cayenne pepper on a plate and whisk
    to combine. In a shallow bowl, whisk the mayonnaise and milk together. Place
    the panko on a separate plate. Dredge the fish strips in the seasoned flour,
    shaking off any excess. Dip the strips in the mayonnaise mixture, coating them
    completely, then dredge in the panko, shaking off any excess. Place the fish strips
    on a plate or rack.
  2. Working in batches, spray half the fish strips with oil and arrange them in the air
    fryer basket, taking care not to crowd them. Select the AIR FRY function and
    cook at 400ºF (204ºC) for 4 minutes, then flip and air fry for another 3 to 4
    minutes until the outside is brown and crisp and the inside is opaque and flakes
    easily with a fork. Repeat with the remaining strips.
  3. Heat the tortillas in the microwave or on the stovetop. To assemble the tacos,
    place 2 fish strips inside each tortilla. Top with shredded cabbage, a slice of
    avocado, pico de gallo, and a dollop of crema. Serve with a lime wedge on the
    side.