In a shallow bowl, whisk together all-purpose flour, garlic powder, paprika, cayenne pepper, salt, and pepper until well combined.

Pour buttermilk into a separate bowl at room temperature. Pat white fish fillets dry for better adherence.

Dip each fish fillet into the buttermilk, then coat in the seasoned flour, pressing gently. Set aside.

Heat vegetable oil in a large skillet over medium heat until shimmering. Fry fish for 3-4 minutes on each side until golden brown.

Transfer fried fish to a paper towel-lined plate to absorb excess oil.

In a large mixing bowl, combine shredded cabbage, cilantro, lime juice, mayonnaise, honey, salt, and pepper. Toss until well coated.

Warm the tortillas in a dry skillet for about 30 seconds on each side until pliable.

To assemble, add a piece of crispy fish to a warm tortilla and top with cilantro lime slaw and optional toppings.