Mix all Coleslaw ingredients together in a medium bowl. Cover and chill until time to serve.
Drizzle olive oil on both sides of fish fillets, using your fingers to lightly cover all the pieces.
Sprinkle chili powder, smoked paprika and a little salt on each piece.
Grill on top of a lightly greased piece of foil until done (this keeps the fish from sticking to the grill). Flip the fish halfway through cooking, or just leave it alone and let it finish cooking without turning. Alternatively, bake in the oven at 375 degrees for about 12-15 minutes until cooked through.
Lightly toast corn tortillas over gas flame or in a cast iron pan. Let everyone serve themselves by topping the corn tortilla with some Grilled Fish, Coleslaw and a drizzle of Chipotle Yogurt Sauce.