Preheat the air fryer to 400°F (200°C) for 5 minutes.
In a small bowl, combine chili powder, ground cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper.
Pat the tilapia pieces dry with paper towels. Drizzle olive oil over the tilapia and rub to coat evenly.
Sprinkle the spice mixture evenly over the tilapia pieces, pressing gently to adhere.
Place the seasoned tilapia pieces in a single layer in the air fryer basket. Cook for 8 to 10 minutes, flipping halfway through, until the fish is cooked through and flakes easily with a fork.
While the fish cooks, prepare the lime crema by whisking together Greek yogurt, mayonnaise, lime zest, lime juice, honey, and salt in a small bowl. Set aside.
Warm the corn tortillas by placing them in the air fryer for 1 to 2 minutes or heating them in a dry skillet over medium heat until pliable.
Assemble the tacos by placing a few pieces of cooked tilapia on each tortilla. Top with shredded cabbage, diced tomatoes, red onion, and cilantro.
Drizzle each taco with the lime crema and serve immediately with lime wedges on the side.