Air Fryer Crispy Fish Tacos

• 150 g (150 g raw cod fillet, cut into 4 strips) — Raw Pacific cod fillet
• 20 g (scant 1/4 cup (20 g) plain panko) — Plain panko breadcrumbs
• 50 g (2 small (50 g total) soft corn tortillas) — Soft corn tortillas
• 80 g (80 g raw green cabbage, finely shredded) — Raw green cabbage
• 15 g (1 tbsp (15 g) fresh lime juice) — Fresh lime juice
• 6 g (1 1/2 tsp (6 g) avocado oil) — Avocado oil

Method

1. 1Preheat the air fryerPreheat a clean 5-quart air fryer to 400°F (204°C) for 3 minutes.3 min · 400°FLook for: The basket is fully hot before cooking begins.Safety: Keep the hot basket seated by its handle. The quoted total time includes this preheat and assumes one batch in the declared basket.
2. 2Make the lime cabbageToss the shredded cabbage with all lime juice for 30 seconds, then set it aside while the fish cooks.45 secLook for: The cabbage is glossy, lightly softened, and still crisp.Safety: Wash the cabbage before shredding and use a clean bowl.
3. 3Coat the cod stripsPat the cod dry, brush every strip with avocado oil, then press panko firmly over all sides.1 min 30 secLook for: Each cod strip carries an even dry panko layer with no bare wet patches.Safety: Wash hands and tools after touching raw cod; declare fish and wheat.
4. 4Air-fry the fishPlace the four cod strips in one layer with space between them and air-fry at 400°F (204°C) for 8 minutes, turning after 5 minutes.8 min · 145°FLook for: Panko is deep golden and the cod center reaches 145°F and flakes cleanly.Safety: Use tongs, verify 145°F, and use two batches if the strips cannot fit without touching.
5. 5Warm the tortillasMove the cooked fish to a clean plate, place both tortillas in the basket, and air-fry at 320°F (160°C) for 45 seconds.45 sec · 320°FLook for: The tortillas are warm and flexible without crisp edges.Safety: Do not place cooked fish on a surface that held raw cod.
6. 6Build both tacosDivide lime cabbage between the tortillas, place two crispy cod strips on each, fold gently, and serve both tacos.45 secLook for: Each taco has crisp fish, fresh cabbage, and no ingredient left behind.Safety: Serve immediately so the panko stays crisp.