Ingredients:

  • 1 lb (450g) Cod or Tilapia fillets, cut into 3-inch strips
  • ½ cup (60g) All-purpose flour
  • 2 Large eggs, beaten
  • 1 cup (60g) Panko breadcrumbs
  • 1 tsp (2g) Garlic powder
  • 1 tsp (2g) Smoked paprika
  • ½ tsp (3g) Salt
  • ¼ tsp (1g) Black pepper
  • 2 tbsp (30ml) Avocado oil spray
  • 3 cups (250g) Shredded cabbage (red or green)
  • ¼ cup (60ml) Greek yogurt
  • 2 tbsp (30ml) Fresh lime juice
  • ¼ cup (15g) Fresh cilantro, chopped
  • 1 clove (5g) Garlic, minced
  • ¼ tsp (1g) Salt
  • 1 pinch cayenne pepper
  • 8 Small corn tortillas
  • 1 Avocado, sliced
  • 1 Lime, cut into wedges

Instructions:

  1. Pat the fish fillets extremely dry with paper towels to prevent steaming and ensure the breading adheres.
  2. Set up a dredging station with three shallow bowls: the first with flour seasoned with salt and pepper, the second with beaten eggs, and the third with panko mixed with garlic powder and smoked paprika.
  3. Dip each fish strip into the flour, then the egg, and finally press firmly into the panko until fully coated.
  4. Preheat the air fryer to 400°F (200°C) and arrange fish strips in a single layer, ensuring they do not touch.
  5. Lightly spray the tops of the fish with avocado oil until the panko glistens.
  6. Air fry for 8–10 minutes, flipping halfway through, until the crust is mahogany-colored and the internal temperature reaches 145°F (63°C).
  7. While the fish rests for 2 minutes, whisk together the shredded cabbage, Greek yogurt, lime juice, chopped cilantro, minced garlic, salt, and cayenne pepper.
  8. Warm the corn tortillas in a dry skillet until pliable.
  9. Assemble the tacos by placing a generous heap of slaw on each tortilla, topping with a crispy fish strip, avocado slices, and a squeeze of fresh lime.