In a medium bowl, combine shredded cabbage, red onion, cilantro, and jalapeño. Pour 2 tablespoons of lime juice over the top, add a pinch of salt, and toss well. Set aside.

In a small bowl, whisk together Greek yogurt, the remaining 1 tablespoon of lime juice, lime zest, 1/4 tsp garlic powder, and hot sauce. Add 1-2 teaspoons of water to thin to a drizzling consistency. Set aside.

Preheat your air fryer to 400°F (200°C) for 5 minutes.

Pat tilapia fillets completely dry with paper towels. In a small bowl, mix together chili powder, smoked paprika, cumin, 1 tsp garlic powder, onion powder, salt, and pepper.

Coat the tilapia fillets lightly with olive oil. Sprinkle the spice mixture evenly over all sides of the fish, pressing gently to adhere.

Place the seasoned tilapia in the preheated air fryer basket in a single layer, being careful not to overcrowd. Cook in batches if necessary.

Air fry at 400°F (200°C) for 8-10 minutes, until the fish is opaque and flakes easily with a fork. No flipping is needed.

While the fish cooks, warm the tortillas.

Once cooked, gently break the tilapia into large chunks. Assemble the tacos by placing fish on a warm tortilla, topping with slaw, and drizzling with the creamy lime sauce. Garnish as desired and serve immediately.