Preheat the air fryer to 400°F (200°C) for 3–5 minutes. This helps the fish cook evenly and develop a light crust.

Pat the tilapia dry. Use paper towels to remove excess moisture. Dry fish browns better and won’t steam.

Mix the spices. In a small bowl, combine chili powder, smoked paprika, cumin, garlic powder, onion powder, cayenne (if using), salt, and pepper.

Season the fish. Brush both sides of the fillets with olive oil. Sprinkle the spice mix evenly and gently press it in. Zest half the lime over the fish for a bright kick.

Air fry the tilapia. Place fillets in a single layer in the basket. Cook 7–9 minutes, flipping once halfway. Tilapia is done when it flakes easily and reaches an internal temperature of 145°F (63°C).

Make the slaw. Toss cabbage, cilantro, and red onion with lime juice, olive oil, salt, and pepper. Let it sit for a few minutes to soften slightly.

Stir the lime crema. Mix sour cream (or yogurt), lime juice, lime zest, honey, and a pinch of salt until smooth. Adjust to taste with more lime or salt.

Warm the tortillas. Briefly heat them in a dry skillet, in the microwave wrapped in a damp towel, or in the air fryer for 30–60 seconds. Keep them covered so they stay soft.

Assemble the tacos. Flake the fish into large pieces. Add to tortillas, top with slaw, drizzle with lime crema, and finish with avocado, hot sauce, or pico if you like. Squeeze the remaining lime over the top.

Serve right away. Tilapia tastes best hot and crisp, with cool slaw and fresh lime to balance it.