Pat the fish fillets completely dry with paper towels. Cut into strips roughly 1 inch wide and 3 inches long.

Set up three shallow bowls: flour with a pinch of salt in the first, beaten eggs in the second, and panko mixed with smoked paprika, garlic powder, cumin, salt, and pepper in the third.

Dredge each fish strip in flour and shake off the excess. Dip in egg, then press firmly into the panko mixture to coat all sides. Set aside on a plate.

Preheat the air fryer to 400°F for 3 to 4 minutes.

Spray the air fryer basket with olive oil spray. Arrange fish strips in a single layer without overlapping. Spray the tops of the fish lightly with olive oil spray.

Cook for 10 to 12 minutes, flipping gently at the halfway point, until the coating is golden and the fish flakes easily with a fork.

While the fish cooks, toss the shredded cabbage with apple cider vinegar, mayonnaise, honey, and a pinch of salt. Let it sit for at least 5 minutes.

Stir together the sour cream, mayonnaise, lime juice, hot sauce, and garlic powder in a small bowl to make the sauce.

Warm the tortillas in a dry skillet or microwave wrapped in a damp paper towel for 30 seconds.

Spread sauce on each tortilla, add a spoonful of slaw, then top with crispy fish. Finish with cilantro, a squeeze of lime, and avocado or jalapeño if using. Serve immediately.