Preheat the oven to 350F. Line a baking sheet with parchment paper.
Thaw your fish fillets then pat them dry with a paper towel. Lay the fillets on the prepared baking sheet then spray them with olive oil spray. Coat the tops with chili powder, garlic powder, salt, and pepper. Bake in the oven until flakes easily with a fork, about 15-20 minutes or until it reaches an internal temperature of 145F. Once the fish is done, break it into smaller chunks.
Meanwhile, make your pineapple salsa: Miix together all salsa ingredients in a small bowl until well combined.
Fill each tortilla with a little bit of coleslaw or shredded lettuce, top with fish chunks, then pineapple salsa and any other toppings you’d like (sour cream, avocado, extra cilantro) and enjoy!