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Place fish in a large bowl and mix with chili powder, cumin, salt, and lime juice. Set aside.
To make the slaw, add the mango, cabbage, jalapeño, and cilantro to a large bowl. Mix with yogurt, oil, and lime juice until well coated and combined. Season to taste with salt.
To make the crema, add the avocados, sour cream, yogurt, garlic, and lime juice to a blender. Blend until completely smooth, then season to taste with salt.
Heat an oiled skillet over medium heat. Once hot, add the fish pieces and cook until deeply browned on either side, about 4-5 minutes per side.
Warm the tortillas, then fill the tacos. Add a few pieces of mahi mahi, then top with mango slaw and avocado crema.
Serve immediately.