I recommend pineapple salsa (you don't have to grill the pineapple!), red cabbage slaw, and one of our Mexican cremas: poblano crema, cilantro lime crema, or avocado crema.
Dry the cod pieces with a paper towel, then place in a large bowl. Drizzle with olive oil. In a small bowl, whisk together ground cumin, chili powder, Kosher salt, dried oregano, paprika, garlic powder, onion powder, and crushed red pepper flakes. Mix well, then sprinkle liberally on the fish. Toss to coat on all sides.
Preheat an air fryer. Place parchment inside the air fryer basket, then coat with nonstick spray. Work in batches, as needed. Alternatively, you can bake in an oven.
Top with pineapple salsa, red cabbage slaw, and the cooked fish. Drizzle with as much of the Mexican crema as you like, then toss well. Garnish with fresh cilantro, then serve with corn tortilla chips. Enjoy!