Air-Fried Baja Fish Tacos

Makes 6 tacos

12   ounces cod, cut into ½-inch, 1-ounce strips

1    teaspoon kosher salt, divided

      juice of ½ lime, plus lime wedges, for serving

½   cup unbleached all-purpose flour

1    large egg, lightly beaten

1    cup panko breadcrumbs

       olive oil, for spraying

6     corn tortillas 

       shredded cabbage, for serving

       cilantro, roughly chopped, for serving

       sliced avocado, for serving

       crema or sour cream, for serving

1. Season the cod with ½ teaspoon of the salt and a squeeze of lime juice.
2. Set up 3 shallow containers for dredging: one with the flour, one with the egg, and the third with the panko and remaining ½ teaspoon salt. Dip the cod first into the flour, shaking off any excess. Next dip in the egg, and then coat well with the panko.
3. Place the cod in one layer in the air fryer Spray both sides with olive oil.
4. Place the basket in the air fryer. Select Air Fry, and set the time to 9 minutes and the temperature to 400°F. Select Toss Reminder and press Start/Stop. When alerted, flip the cod, and then reinsert the basket to continue cooking. Air fry until browned and crispy. Transfer the cooked fish to a plate and reserve.
5. Add the tortillas to the basket. Place the basket in the air fryer. Select Bake, and set the time to 2 minutes and the temperature to 300°F. Heat until soft and pliable. Serve tacos each with 1 tortilla and 2 pieces of fish. Garnish as desired with shredded cabbage, cilantro, avocado, crema, and fresh lime wedges on the side.