# Components:
→ Fish
01 - 1 lb white fish fillets (cod or tilapia), cut into strips
02 - 1/2 cup all-purpose flour
03 - 1/2 teaspoon paprika
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon black pepper
07 - 2 large eggs, lightly beaten
08 - 1 cup panko breadcrumbs
09 - Olive oil spray
→ Cabbage Slaw
10 - 2 cups shredded green cabbage
11 - 1 cup shredded red cabbage
12 - 1/4 cup grated carrot
13 - 2 tablespoons chopped fresh cilantro
14 - 2 tablespoons lime juice
15 - 1 tablespoon olive oil
16 - 1/2 teaspoon salt
17 - 1/4 teaspoon black pepper
→ Creamy Sauce
18 - 1/3 cup sour cream or Greek yogurt
19 - 2 tablespoons mayonnaise
20 - 1 tablespoon lime juice
21 - 1 teaspoon hot sauce (optional)
22 - Salt and pepper to taste
→ To Serve
23 - 8 small corn or flour tortillas, warmed
24 - Lime wedges
25 - Extra cilantro for garnish
# Method steps:
01 - In a large bowl, combine green cabbage, red cabbage, carrot, cilantro, lime juice, olive oil, salt, and black pepper. Toss well and refrigerate until ready to use.
02 - Place flour mixed with paprika, garlic powder, salt, and black pepper in one bowl; beaten eggs in a second bowl; and panko breadcrumbs in a third bowl.
03 - Dredge each piece of fish in the flour mixture, dip into the egg, then coat with panko breadcrumbs. Lightly spray both sides with olive oil.
04 - Arrange breaded fish strips in a single layer in the air fryer basket. Cook at 400°F for 10 to 12 minutes, flipping halfway through, until golden and cooked through.
05 - In a small bowl, mix sour cream or yogurt, mayonnaise, lime juice, and hot sauce if using. Season with salt and pepper to taste.
06 - Layer slaw onto each tortilla, add crispy fish, and drizzle with creamy sauce. Garnish with extra cilantro and serve with lime wedges.
