Make the slaw: combine cabbage, Serrano pepper, cilantro, lime juice, mayo, garlic and a pinch of cayenne in a bowl. Toss to coat. Taste and adjust seasonings as needed. Cover and refrigerate until ready to serve
Make the sriracha mayo: Combine mayo, and sriracha in a small bow. Set aside until ready to serve.
In a shallow dish or pie pan, place taco seasoning mix. In the 2nd dish, beat egg and milk together. In the 3rd dish place panko bread crumbs.
Pat fish filets dry with paper towels. Coat fish filet on both sides with taco seasonings , next dip filet into eggs allowing excess to drip off, and finally dredge in breadcrumbs on each side, pressing to adhere. Make sure there are plenty of breadcrumbs on the filets.
Place fish filets in air fryer basket. Set to 350F and cook for 7 minutes. Turn fish and cook for about 4-5 minutes more until golden brown and flakes easily. Remove from fryer and cut into bite size pieces
Place fish on tortillas, top with slaw and a dollop of sriracha mayo and a squeeze of lime! Enjoy!