Make cilantro-lime sauce by combining cilantro, lime juice from all 3 limes, jalapeño, mayonnaise, and sour cream in a food processor. Pulse until smooth and creamy.

Reserve half the sauce for serving. Mix remaining half with coleslaw and set aside.

Pat tilapia fillets dry with paper towels. Drizzle with olive oil and rub all over.

Combine chili powder, cumin, paprika, onion powder, garlic powder, oregano, salt, and pepper in a small bowl.

Season both sides of tilapia fillets evenly with spice mixture, pressing gently to adhere.

For pan method: Heat large skillet over medium-high heat. Cook fillets 3-4 minutes per side until golden and fish flakes easily (145°F internal temperature).

For air fryer method: Preheat to 400°F. Spray basket with cooking spray. Cook fillets 8-10 minutes, flipping halfway through.

Let fish rest 2-3 minutes, then break into bite-sized chunks with a fork.

Warm tortillas over gas flame, in dry skillet, or microwave wrapped in damp paper towels.

Assemble tacos: Start with warm tortilla, add dressed coleslaw, top with fish chunks, drizzle with reserved sauce, and finish with lime squeeze.