Preheat the air fryer: Set to 400°F (200°C) and let it heat for about 3 minutes. Lightly spray the basket with oil to prevent sticking.

Pat the fish dry: Use paper towels to remove excess moisture. This helps the seasoning stick and encourages crisping.

Season the fish: In a small bowl, mix 1/2 teaspoon chili powder, 1/4 teaspoon cumin, 1/4 teaspoon garlic powder, 1/4 teaspoon smoked paprika, a pinch of salt, and black pepper. Brush the fish with 1 teaspoon mayonnaise or olive oil, then sprinkle on the spice blend. For extra crunch, press 1–2 tablespoons panko or cornmeal onto the top.

Air fry the fish: Place the fillet in the basket. Cook for 7–10 minutes, depending on thickness. The fish is done when it flakes easily and reaches an internal temperature of 145°F (63°C). If using panko, you may want to flip at the 6-minute mark for even browning.

Make a quick slaw: In a small bowl, toss 1 cup shredded cabbage with a squeeze of lime juice, a pinch of salt, and a tiny drizzle of honey if you like. Let it sit while the fish cooks to soften slightly.

Whisk the sauce: Stir together 2 tablespoons sour cream or Greek yogurt, a squeeze of lime, a few dashes of hot sauce, and a pinch of salt. Thin with a teaspoon of water if you prefer a drizzle.

Warm the tortillas: Wrap in a damp paper towel and microwave for 15–20 seconds, or air fry for 30–60 seconds after the fish is done. Keep them warm under a clean towel.

Assemble the tacos: Flake the fish into large pieces. Fill each tortilla with slaw, fish, sauce, and toppings like cilantro, avocado, jalapeño, and red onion. Finish with an extra squeeze of lime.

Taste and adjust: Add more hot sauce, a pinch of salt, or another hit of lime if needed. Serve immediately.