In a blender, combine the lime juice and zest, fresh cilantro, diced jalapeño, mayonnaise, and sour cream. Blend until smooth and creamy. Taste and season with salt and pepper, then refrigerate for about 15 minutes.

Pat the tilapia filets dry, drizzle with olive oil, and rub to coat. Mix chili powder, cumin, paprika, onion powder, garlic powder, oregano, salt, and pepper, then season the filets evenly. Cook in a preheated air fryer at 400°F for 7-10 minutes until the fish flakes easily.

Toss the coleslaw with a couple of spoonfuls of the prepared sauce. Warm tortillas in a skillet over medium heat for about 30 seconds on each side. Assemble by layering each tortilla with slaw and tilapia. Add optional toppings if desired.

Serve immediately with extra sauce and toppings on the side.