Pat each tilapia fillet dry on both sides with paper towels. This helps the marinade cling to the fish and keeps excess moisture from turning into steam in the air fryer basket.

In a small bowl, whisk together the coconut milk, lime juice, lime zest, garlic, honey, salt, pepper, and ground ginger if using. The mixture should be thin and smooth.

Cut a piece of parchment paper to fit the bottom of your air fryer basket, or use a perforated air fryer liner. This is important for this recipe because the coconut milk marinade will drip through plain grates and burn on the heating element, leaving an unpleasant smell. Preheat the air fryer to 400 degrees F for 3 minutes.

Lay the tilapia fillets on the lined basket in a single layer. They should not overlap. Use a pastry brush to coat the top of each fillet generously with the coconut lime mixture. You will have some marinade left over, save it.

Air fry at 400 degrees F for 4 minutes. Open the basket, brush the fillets with another layer of the marinade, and cook for another 4 to 6 minutes. The fish is done when it flakes easily when you press the thickest part with a fork and the flesh is opaque all the way through with no translucent center. Thin fillets will be done closer to 8 minutes total, thicker ones closer to 10.

Carefully lift the fillets off the parchment using a spatula. They will be delicate. Plate them and spoon any remaining warm marinade from the liner over the top if desired.

Garnish with fresh cilantro and serve with lime wedges alongside steamed rice and a simple cucumber salad. Leftover fillets flake beautifully into flour tortillas the next day with slaw and a little hot sauce.