Pat fish dry and cut into bite-sized pieces.

In a bowl, mix flour, garlic powder, paprika, cayenne, salt, and pepper.

Dip fish in buttermilk, then coat with flour mixture.

Heat oil in a skillet and fry fish until golden brown, about 3-4 minutes per side.

For the slaw, combine cabbage and cilantro. In a separate bowl, whisk lime juice, mayonnaise, honey, salt, and pepper. Toss with cabbage mixture.

Warm tortillas in a skillet or oven.

Assemble tacos with fish, slaw, and desired toppings.