Prep the air fryer. Preheat to 400°F (200°C) for 5 minutes. A hot basket helps the coating crisp fast.

Pat the fish dry. Blot with paper towels so the coating sticks. Cut into even strips for uniform cooking.

Set up a breading station. In one bowl, mix flour with half the salt and pepper. In a second, beat the egg. In a third, combine panko with chili powder, smoked paprika, cumin, garlic powder, onion powder, and the remaining salt and pepper.

Bread the fish. Dredge each piece in flour (shake off excess), dip in egg, then press into the panko mixture. Pat gently so the crumbs adhere well.

Oil the basket lightly. Spray the air fryer basket and the tops of the coated fish with cooking spray. This boosts browning and prevents sticking.

Air fry in batches. Arrange fish in a single layer without crowding. Cook at 400°F for 7–10 minutes, flipping halfway, until the coating is golden and the fish flakes easily. Thicker pieces may need an extra minute.

Make the slaw. Toss cabbage, red onion, and cilantro with lime juice, olive oil, and a pinch of salt. Let it sit while the fish cooks to soften slightly.

Stir the sauce. Mix mayo, yogurt, hot sauce, lime juice, honey (if using), and salt until smooth. Adjust heat and tang to taste.

Warm the tortillas. Heat them in a dry skillet or wrap in a damp paper towel and microwave for 20–30 seconds until pliable.

Assemble. Layer fish into tortillas, top with slaw, drizzle with sauce, and add any extras like avocado, radish, or pico. Finish with a squeeze of lime.