In a medium bowl, combine the olive oil, chili powder, smoked paprika, cumin, garlic powder, salt, pepper, and fresh lime juice. Rub this marinade evenly over the mahi mahi fillets. Cover and refrigerate for at least 20 minutes to allow the spices to infuse the fish.

In a large bowl, whisk together mayonnaise, Greek yogurt, honey, lime juice, apple cider vinegar, and chipotle powder. Season with salt and pepper. Add the green cabbage, red cabbage, carrot, and cilantro. Toss everything gently to coat the vegetables evenly in the dressing. Refrigerate until serving.

Preheat a grill or grill pan to medium-high heat. Oil the grill grates lightly to prevent sticking. Place the marinated mahi mahi fillets on the grill and cook for about 3-4 minutes per side, or until the fish is opaque and flakes easily with a fork.

While the fish cooks, warm the tortillas on the grill for about 30 seconds on each side until soft and pliable.

To assemble, place a portion of grilled mahi mahi on each warm tortilla. Top generously with zesty cabbage slaw, avocado slices, and fresh cilantro. Add a squeeze of lime and a drizzle of your favorite hot sauce or crema if desired.