Preheat your grill or stovetop skillet over medium-high heat.

In a small bowl, mix together the chili powder, cumin, garlic powder, and salt. Rub this spice mixture evenly over the fish fillets.

Drizzle olive oil on the grill or skillet, and add the fish fillets. Cook for about 3-4 minutes per side, or until the fish is opaque and flakes easily with a fork. Remove from heat and let it rest for a few minutes.

While the fish is cooking, prepare the cilantro lime slaw. In a large bowl, combine the green cabbage, red cabbage, carrots, and cilantro.

In a separate small bowl, whisk together the mayonnaise, lime juice, honey, salt, and pepper. Pour this dressing over the cabbage mixture and toss until well combined.

Warm the corn tortillas on the grill or in a dry skillet for about 30 seconds on each side until pliable.

To assemble the tacos, place a piece of fish on each tortilla, top with the cilantro lime slaw, and serve immediately.