Heat oven to 400 degrees.
Pat fish dry with paper towel.
Place fish in a baking dish and drizzle with olive oil.
Sprinkle fillet with cumin, chili powder, garlic powder, coriander, and a couple large pinches of salt and pepper. Use your hands to gently massage the spices into the fillet.
Bake for 12-14 minutes or until the fish flakes easily with a fork.
While the fish is baking, whisk sour cream, mayo, chiles, lime juice, and water in a bowl until smooth and creamy. Season to taste with salt and pepper.
Flake fish into bite-size pieces and divide evenly between tortillas.
Add Cilantro Lime Slaw, a drizzle of chipotle lime cream sauce, and top with Pico de Gallo!
