Crispy, crunchy air-fryer fish tacos are a classic So-Cal dish that's easy to replicate at home, no matter how far you are from the ocean.

Ingredients

• 3/4 cup reduced-fat sour cream
• 1 can (4 ounces) chopped green chiles
• 1 tablespoon fresh cilantro leaves
• 1 tablespoon lime juice
• 1/4 teaspoon salt
• 1 to 2 dashes hot pepper sauce, optional
• 4 tilapia fillets (4 ounces each)
• 1/2 cup all-purpose flour
• 1 large egg white, beaten
• 1/2 cup panko bread crumbs
• cooking spray
• 1/2 teaspoon salt
• 1/2 teaspoon each white pepper, cayenne pepper and paprika
• 8 corn tortillas (6 inches), warmed
• 1 large tomato, finely chopped
• optional: shredded cabbage, shredded carrots, sliced radishes and additional cilantro

Directions

1. Place sour cream, chiles, cilantro, lime juice, salt and, if desired, hot pepper sauce in a food processor; cover and process until blended. Set aside.
2. Cut each tilapia fillet lengthwise into 2 portions. Place flour, egg white and bread crumbs in separate shallow bowls. Dip tilapia into flour, then egg white, then crumbs.
3. Preheat air fryer to 400°. In batches, arrange fillets in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until fish flakes easily with a fork, 10-12 minutes, turning once.
4. Combine seasonings; sprinkle over fish. Place a portion of fish on each tortilla; top with about 2 tablespoons sour cream mixture. Sprinkle with tomato. If desired, top with shredded cabbage, carrots, radishes and additional cilantro.