Preheat the air fryer to 375°F (190°C).
Pat the tilapia fillets dry with paper towels and cut into small bite-sized pieces.
In a medium bowl, combine the tilapia pieces, olive oil, ground cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Mix well to coat the fish evenly with the spices.
Heat a non-stick skillet over medium heat. Add the seasoned tilapia and cook for 3-4 minutes, stirring occasionally, until the fish is opaque and cooked through. Remove from heat and let cool slightly.
In a separate bowl, combine the cooked tilapia, chopped red bell pepper, chopped onion, cilantro, and shredded mozzarella cheese. Mix gently to combine.
Place one empanada dough disc on a clean surface. Spoon about 2-3 tablespoons of the tilapia filling onto the center of the dough, leaving about a 1/2 inch border around the edges.
Fold the dough over the filling to create a half-moon shape. Press the edges together firmly to seal, then crimp the edges with a fork to ensure they are sealed well.
Brush the top of each empanada with the beaten egg to give a golden finish.
Place the empanadas in a single layer in the air fryer basket. Cook for 12-15 minutes, flipping halfway through, until the empanadas are golden brown and crispy.
Remove from the air fryer and let cool for 2 minutes before serving.