Pat the white fish dry with paper towels to ensure it cooks evenly. In a small bowl, combine chili powder, smoked paprika, garlic powder, and salt. Sprinkle the seasoning mix on both sides of the fish fillets, pressing lightly to help it adhere. Set the seasoned fish aside while you prepare to cook it.

Heat a medium skillet over medium heat and add the olive oil. Once shimmering, place the seasoned fish in the skillet. Cook for 4–7 minutes on each side until golden brown and flaky. Remove the fish from the pan and let it rest.

In a mixing bowl, whisk together the Greek yogurt, lime juice, garlic powder, and sriracha sauce until smooth. Adjust thickness with cold water if necessary.

Warm the tortillas in a hot skillet for about 30 seconds on each side or wrap in a damp paper towel and microwave for 15-20 seconds.

Assemble the tacos by taking a warmed tortilla, adding shredded red cabbage, flaky fish, avocado slices, and drizzling with the creamy spicy sauce. Garnish with cilantro and serve with lime wedges.