Whisk together the olive oil, lime juice, chili powder, cumin, garlic powder, smoked paprika, salt and cayenne. Pour the marinade over the fish and toss to coat all sides of the fish. Cover and place in the refrigerator to marinate for 30 minutes.
For the sauce, whisk together all the ingredients until well-combined. Refrigerate until ready to use. While the fish marinates, prep the toppings.
Preheat the air fryer to 370°F/188°C for 2-3 minutes.
Place the fish in a single layer in a lightly sprayer air fryer basket, on top of air fryer parchment paper, or on top of a foil sling.
Cook in the air fry 6-7 minutes at 370°F/188°C. The cook time will depend on the thickness of the fish. Keep a close eye on the fish and cook until it easily flakes with a fork and is no longer translucent/raw in the center. An instant-read thermometer should register 140°F/60°C at the thickest part.
Serve the fish on warmed corn or flour tortillas piled high with toppings and drizzled with sauce.
Notes
If you can fit two pounds of fish in your air fryer, double the recipe for more tacos! Or, cook in batches.