Pat the tilapia fillets dry with paper towels.

In a small bowl, mix chili powder, cumin, garlic powder, salt, and pepper. Rub this mixture evenly over both sides of the tilapia.

Place a skillet over medium-high heat and add the olive oil.

Once the oil is hot, add the tilapia fillets and cook for about 3-4 minutes on each side, or until the fish flakes easily with a fork.

While the fish is cooking, warm the tortillas in another dry skillet over low heat for about 30 seconds on each side.

In a mixing bowl, combine shredded cabbage, chopped cilantro, and lime juice.

Layer pieces of tilapia on the warmed tortillas followed by the slaw.

Top each taco with a dollop of sour cream and a drizzle of hot sauce if desired.