Add the slaw ingredients to a mixing bowl. Mix well and refrigerate for 2-4 hours, or at least 30 minutes. (Ingredients used here: Red Cabbage (shredded), Green Cabbage (shredded), Serrano Pepper (chopped; optional), Cilantro (chopped), Carrot (shredded), Greek Yogurt, Lime (juiced), Maple Syrup (raw & dark), Sea Salt, Black Pepper)
Chop the fish into large chunks. Season with chili powder, garlic powder, onion powder, cumin, cayenne, and salt. (Ingredients used here: Tilapia, Chili Powder, Garlic Powder, Onion Powder, Cumin, Cayenne Pepper, Salt)
Air fry the fish at 400°F for 6-8 minutes until the fish becomes opaque and flaky.
Fill the corn tortilla with guacamole, tilapia, cilantro lime slaw, and top with fresh lime juice. Serve with extra lime wedges. (Ingredients used here: Corn Tortilla, Guacamole, Tilapia (for filling (use cooked fish from fish section)), Lime Juice (fresh, for topping))
