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SAUCE: Add the yogurt, mayo, 1 tbsp lime juice, and chipotle chili powder to a small bowl and whisk to combine. Taste and adjust with more chipotle or lime juice as desired.
FISH: Pat the fish loins/filets dry. Combine the garlic powder, cumin and Tajin in a bowl and sprinkle the seasonings over the loins making sure to coat both sides. Heat a non stick skillet over medium-high heat. Add the oil and cook the fish for roughly 3-5 minutes on each side until the fish turns opaque, taking care not to over/under cook it. Remove from heat. Flake fish with fork.
SLAW: Add the sesame oil, lime zest + juice, orange juice, minced serrano, garlic powder, salt, and agave to a bowl and whisk to combine. Taste and adjust with more agave or salt as desired. Add the shredded cabbage, bell pepper, onion, and cilantro. Pour the dressing over the slaw and toss to coat. Taste and adjust as desired.
ASSEMBLE AND SERVE: Heat the tortillas over an open flame, if desired. Add some slaw to each tortilla, top with crumbled fish, and drizzle with sauce before serving with additional lime wedges.