Pat dry the fish fillets to remove excess moisture. Mix chili powder, cumin, smoked paprika, garlic powder, salt, and pepper in a bowl, and rub it on the fish. Drizzle lime juice and marinate briefly.

Heat a skillet over medium-high heat with olive oil. Add the seasoned fish and cook for 3-4 minutes on each side until golden brown. Remove and break into large chunks.

In a large bowl, combine shredded cabbage and fresh cilantro. Whisk together mayonnaise or Greek yogurt, lime juice, honey, salt, and pepper in another bowl. Pour over cabbage and toss to coat.

Warm corn tortillas in a dry skillet over medium heat for about 30 seconds each side until soft. Stack and keep warm with a towel.

Assemble tacos with a tortilla, adding fish, slaw, avocado, and queso fresco. Serve with lime wedges.