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
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. Set the temperature of the air fryer oven to 400ºF (204ºC). Press Start to begin
    preheating. Working in batches, spray half the fish strips with oil and arrange
    them in the air fryer oven perforated pan, taking care not to crowd them. Air fry
    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