Start by making the sriracha slaw. Combine the mayonnaise, rice vinegar, sugar, and sriracha sauce in a large bowl. Mix well and add the green cabbage, carrots, and scallions. Toss until all the vegetables are coated with the dressing and season with salt and pepper. Refrigerate the slaw until you are ready to serve the tacos.

Combine the flour, chili powder, cumin, salt, pepper and baking powder in a bowl. Add the egg and milk and mix until the batter is smooth. Place the breadcrumbs in shallow dish.

Cut the fish fillets into 1-inch wide sticks, approximately 4-inches long. You should have about 12 fish sticks total. Dip the fish sticks into the batter, coating all sides. Let the excess batter drip off the fish and then roll them in the breadcrumbs, patting the crumbs onto all sides of the fish sticks. Set the coated fish on a plate or baking sheet until all the fish has been coated.

Pre-heat the air fryer to 400ºF.

Spray the coated fish sticks with oil on all sides. Spray or brush the inside of the air fryer basket with oil and transfer the fish to the basket. Place as many sticks as you can in one layer, leaving a little room around each stick. Place any remaining sticks on top, perpendicular to the first layer.

Air-fry the fish for 3 minutes. Turn the fish sticks over and air fry for an additional 2 minutes.

While the fish is air-frying, warm the tortilla shells either in a 350ºF oven wrapped in foil or in a skillet with a little oil over medium-high heat for a couple minutes. Fold the tortillas in half and keep them warm until the remaining tortillas and fish are ready.

To assemble the tacos, place two pieces of the fish in each tortilla shell and top with the sriracha slaw. Squeeze the lime wedge over top and dig in.