Ingredients:

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

• 1 teaspoon kosher salt, divided

• ½ lime

• ½ cup unbleached, all-purpose flour

• 1 large egg, lightly beaten

• 1 cup panko breadcrumbs

• Nonstick cooking spray

• Olive oil, for spraying

• 6 corn or flour tortillas

• Avocado-Lime Coleslaw (click HERE for recipe)

• Cilantro (optional)

• Avocado

• Sour cream

• Lime wedges

Preparation:

1. Season cod with ½ teaspoon of the salt and squeeze of lime .

2. Set up 3 containers for dredging – one with flour, one with egg, and the third with the panko and remaining ½ teaspoon of salt . Dip the cod first into the flour, shaking off any excess . Next dip in the egg and then finally, coat well with the panko .

3. Coat the basket well with nonstick cooking spray . Spray both sides of cod with olive oil and place into the fry basket . AirFry with the temperature set to 400°F and cook for 9 minutes; flip fish pieces and cook for an additional 3 to 5 minutes, until evenly crispy .

4. Garnish as desired with slaw, cilantro, avocado, sour cream and fresh lime .