Preheat oven to 350 degrees F. Use frozen cod or tilapia. Place fish in glass baking dish. Drizzle with olive oil, and add 1/4 tsp chipotle powder and a shake of salt. Bake the fish for 15-20 minutes. Flake and add to whole grain tortillas. Add chopped veggies, sour cream, mango salsa, and shredded cheese.
Coat glass baking dish with cooking spray. Place fish fillets into dish. Sprinkle with seasoning, salt and pepper. Drizzle with oil.
Bake fish for 15 minutes, until opaque (if frozen, this may take 20-25 minutes). Remove from oven and keep warm.
Heat tortillas in microwave for 5-10 seconds, between paper towel.
Flake the fish fillets by gently scraping them with a fork. Place an equal amount of fish into each tortilla.
Top tortillas with mango salsa, cabbage slaw. Squeeze with a lime wedge. Garnish with sour cream or yogurt if desired.