Make the marinade by mixing together in a medium bowl the chili powder, cumin, paprika, onion and garlic powders, salt, pepper, lime juice, and olive oil.
Add the mahi mahi and turn to coat. Let rest for 15 minutes.
Meanwhile, heat your grill to high heat.
Place fish in a grill pan or cast iron skillet. Or, thread each fish piece with a skewer. Discard the left-over marinade.
Grill the fish, carefully turning once, until opaque and just cooked through, about 8 minutes total.
Heat the tortillas directly on the grill rack, or place in aluminum foil, and heat on the grill.
Place the cooked fish in the warmed tortilla and top with slaw, fresh cilantro, radishes, chipotle aioli, sliced jalapenos, and hot sauce.