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Preheat broiler. Rinse fish; pat dry with paper towels. Measure thickness of fish fillets. Lightly coat the unheated rack of a broiler pan with cooking spray. Place fish on the rack. Sprinkle with chili powder. Broil 4 to 5 inches from heat for 4 to 6 minutes per 1/2-inch thickness, or until fish flakes easily when tested with a fork. Cool fish slightly. Using a fork, flake fish into bite-size pieces.
Meanwhile, in a medium bowl, stir together sour cream and salsa. Add coleslaw mix; toss to coat. Divide cabbage mixture among tortillas, top with fish. Roll up tortillas. Serve lime wedges, if desired.