Preheat your oven to 350 degrees Fahrenheit.
Wrap four tortillas in aluminum foil. Repeat with the next set of four.
Warm tortillas in the oven for 15 to 20 minutes. Prep the fish and make the crema and salad during the cook time.
Remove tortillas from the oven and keep in a warm place.
Combine all spices together and sprinkle them on both sides of the fish.
Spray the air fryer basket with non-stick cooking spray or rub lightly with oil and set aside. Set air fryer to 425 degrees, select air fry function, and set timer for five minutes. While this cooks, you may make the lime crema and purple cabbage salad.
Flip the fish over in the air fryer and cook for another five minutes. Keep an eye on the fish during this time, as all air fryers vary. You can tell it’s ready when fish flakes easily when checked with a fork.
Remove fish from the air fryer and shred the fish with two forks, just as you would with chicken.
Combine all seven ingredients for the lime crema in a small bowl. Set aside.
Combine all ingredients and stir.
Divide fish evenly among tortillas, top each with 1/4 cup of cabbage, one tablespoon crema, 1/8 avocado, one ounce cheese, one tablespoon pico de gallo, and jalapeño to preference.
