Thaw fish as needed. Once thawed, rinse the fish and the pat fish dry with a paper towel to minimize moisture released.
Dice the fish filet into 1” pieces. Prepare the egg in a medium bowl by scrambling it. And place the flour and taco seasoning in a large plastic bag.
Drop the pieces of fish into the egg wash and then into the bag of seasoned flour. Once all the fish pieces are in the bag, close it and shake until completely coated.
Place the fish pieces on the air fryer tray or basket (this will likely have to be done in two rounds) with space around each piece for air to flow. Spray them with oil on all sides to ensure they get crispy. Bake in the air fryer at 400 degrees F for 10 minutes. (You can also do this at the same time and temperature in the oven)
While the fish cooks, heat the soft corn tortillas and prepare the veggies and sauce. It is crucial to heat the tortillas for the corn tortillas to hold the fillings. Typically this can be just 30 seconds in the microwave (stacked with as many as you need).
Once the fish is done, it’s time to assemble your tacos however you like! I like to spread the chipotle sauce on the bottom of the warm corn tortilla, then the fish, then veggies, and finally lime juice. Enjoy!
Nutritional information is an estimate and for informational purposes only.