Prep the air fryer. Preheat to 400°F (200°C) for 3 to 5 minutes. A preheated basket helps the coating crisp right away.

Dry the fish. Pat the tilapia fillets very dry with paper towels. This step is key for getting a good crust that sticks.

Set up a breading station. Use three shallow bowls: Bowl 1: Flour mixed with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Bowl 2: Beaten eggs with 1 tablespoon water and the zest of half a lime.

Bowl 3: Shredded coconut + panko (about 1:1), 1 teaspoon garlic powder, 1/2 teaspoon paprika, and a pinch of cayenne.

Coat the fillets. Dredge each piece in flour (shake off excess), dip in egg, then press firmly into the coconut-panko mix. Make sure both sides are fully covered.

Oil lightly. Spray the air fryer basket and both sides of the coated fish with oil. Don’t skip this; it helps the crust brown and prevents sticking.

Air fry. Arrange the fillets in a single layer. Cook at 400°F (200°C) for 8–10 minutes, flipping halfway. Thinner fillets may finish closer to 7–8 minutes; thicker ones might need 10–12 minutes. The fish is done when it flakes easily and reaches an internal temp of 145°F (63°C).

Finish and serve. Squeeze fresh lime over the top and garnish with chopped cilantro. Serve with a simple slaw, steamed rice, or a mango salsa.