Lay out the fish filets and pat dry with a paper towel.

Cut the fish into strips that are approximately 3 inches long and have height and width of 1/2 inch.

Pour the oil onto the fish and rub it in until all pieces have a light oil coating.

Lay out your fish pieces and sprinkle 1/2 of your salt, all of the onion powder, and the Old Bay onto it.

Put the other half of your salt into the flour and mix well.

Crack your eggs into a bowl, add the milk, and mix thoroughly.

Pour your panko bread crumbs into a 1-gallon plastic baggie.

Dredge the fish through the flour and shake the excess off.

Dip your fish pieces into the egg wash and let the excess drip off before putting them into the bread crumbs.

When all the fish pieces are in the baggie with the bread crumbs, seal it up and shake  the whole bag until all the pieces of fish have an even coating of the bread crumbs.

Remove the fish pieces from the baggie and lay them out evenly in your air fryer.

Cook in your air fryer for 10 minutes at 400°F.

Heat the tortillas on the stovetop.

Add a couple of cooked fish sticks to each tortilla.

Top with the cabbage, jalapeño, and cilantro lime crema.