air fryer fish tacos

Golden brown panko-breaded cod fillets and a creamy red cabbage slaw are folded into charred corn tortillas in this fish taco recipe.

3 cups shredded red cabbage (from 1 small [1 pound, 8 ounce] cabbage)
1 cup coarsely chopped fresh cilantro, plus leaves for garnish
1/3 cup mayonnaise
2 tablespoons fresh lime juice (from 1 lime), plus eight wedges for serving
1 teaspoon Mexican-style hot sauce (such as Cholula Original Hot Sauce)
¼ teaspoon grated garlic (from 1 medium garlic clove)
1 1/2 teaspoons kosher salt, divided
1/2 cup (about 2 1/8 ounces) all-purpose flour
1 large egg, beaten
1 1/2 cups panko
2 tablespoons olive oil
1 teaspoon ground cumin, divided
1 teaspoon chili powder, divided
1 pound cod fillets (about 3/4-inch thick), cut evenly into 8 pieces and patted dry
8 (6-inch) corn tortillas, charred
Thinly sliced radishes

Preheat air fryer to 400°F for 10 minutes. Place flour in a medium-size shallow bowl. Place egg in a second medium-size shallow bowl. Place panko, oil, and 1/2 teaspoon each of the cumin, chili powder, and salt in a third medium-size shallow bowl; stir to combine.
Sprinkle cod evenly with remaining 1/2 teaspoon each cumin, chili powder, and salt. Working with 1 piece of cod at a time, dredge cod in flour, shaking off excess. Dip in egg, letting excess drip off. Dredge in panko mixture, pressing lightly to adhere. Place on a plate or baking sheet.
Place half of cod pieces in an even layer in fry basket, leaving about 1/2-inch space between pieces. Cook until panko is golden brown and fish flakes easily with a fork, 8 to 10 minutes, carefully flipping halfway through cooking time. Transfer to a plate; loosely cover with aluminum foil, and keep warm. Repeat procedure with remaining cod pieces.
Top each tortilla with 1 cod piece; squeeze 1 lime wedge over cod, and top with 1/4 cup cabbage mixture. Garnish with radishes.