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In a small bowl, mix the avocado oil, chili powder, onion powder, garlic powder, cumin, and salt until a paste forms.
Place the fish on a plate and cover both sides with the paste. Let it marinate for 30 minutes on your counter or up to an hour in your fridge.
While the fish marinates, make the sauce. Place all of the ingredients into your blender and blend until mostly smooth. Transfer the sauce to a serving bowl.
Preheat your grill to medium-high heat and oil the grates. Grill the fish for 4-5 minutes, flipping over once. Break the fish into smaller pieces.
To assemble your fish tacos, put some cabbage on a tortilla then top with grilled fish, some of the sauce, and a tablespoon of pico de gallo.