Season the Fish
Combine the oil, lime juice, chili powder, cumin, coriander, garlic powder and salt in a bowl.
Coat the fish with the rub/marinade and let sit for 30 minutes.
Meanwhile, make Pico de Gallo (if desired) and Cabbage Slaw.
Pico de Gallo
Combine all ingredients in a bowl, stir to combine, season with salt and pepper.
Let sit at room temperature, for 30 minutes to allow flavors to combine.
Cabbage Slaw
Combine lime juice, honey, onion, jalapeño, cilantro, salt and pepper in a bowl.
Toss with shredded cabbage, and refrigerate for 30 minutes.
Crema
Zest and juice ½ lime.
Stir yogurt and honey into zest and juice.
Add salt to taste, and cilantro if desired.
Fish
Heat a large nonstick pan, or a panini press to medium-high heat. Grill the fish on the first side over direct heat, until the fish starts to turn opaque - 2-3 minutes.
Turn the fish, and grill until cooked through, about 2 minutes more.
Remove the fish from the pan and set aside on a plate.
Grill the tortillas for about 30 seconds on each side, or until they have light grill marks, and are heated through on both sides.
To serve, center 1 piece of fish on each tortilla, top with Cabbage Slaw, and Pico de Gallo.
Add a dollop of Mexican Crema, fold in half, and serve immediately.