# What You’ll Need:
→ Fish
01 - 1 lb white fish fillets (cod or tilapia), cut into strips
02 - 1/2 cup all-purpose flour
03 - 1/2 tsp paprika
04 - 1/2 tsp garlic powder
05 - 1/2 tsp salt
06 - 1/4 tsp 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 tbsp chopped fresh cilantro
14 - 2 tbsp lime juice
15 - 1 tbsp olive oil
16 - 1/2 tsp salt
17 - 1/4 tsp black pepper
→ Creamy Sauce
18 - 1/3 cup sour cream or Greek yogurt
19 - 2 tbsp mayonnaise
20 - 1 tbsp lime juice
21 - 1 tsp 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
# Directions:
01 - In a large mixing bowl, combine shredded green cabbage, red cabbage, grated carrot, chopped cilantro, lime juice, olive oil, salt, and black pepper. Toss thoroughly and refrigerate until ready to use.
02 - Arrange three separate bowls: place flour mixed with paprika, garlic powder, salt, and pepper in the first; beaten eggs in the second; and panko breadcrumbs in the third.
03 - Working with one fish piece at a time, dredge in the flour mixture, dip into beaten egg, then coat thoroughly 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 10-12 minutes, flipping halfway through, until golden brown and cooked through.
05 - In a small bowl, whisk together sour cream or Greek yogurt, mayonnaise, lime juice, and hot sauce if desired. Season with salt and pepper to taste.
06 - Layer cabbage slaw onto each warmed tortilla, add crispy fish strips, and drizzle generously with creamy sauce. Garnish with extra cilantro and serve with lime wedges.
