In a large bowl, combine the flour, chili powder, salt, pepper and garlic powder. Add tilapia fillets, one at a time, and turn to coat.
In a large nonstick skillet over medium heat, cook fillets in butter for 5-6 minutes on each side or until fish flakes easily with a fork. Meanwhile, place tortillas on a baking sheet and spritz with cooking spray. Broil 3-4 in. from the heat for 2-3 minutes on each side or until crisp.
In a small bowl, toss the coleslaw mix, mayonnaise, sour cream, lime juice and zest. Cut fish into large pieces. On each tortilla, layer coleslaw, black beans, fish and avocado.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.