Mix oil, lime juice, cilantro, jalapeño peppers, honey, garlic powder and salt in small bowl with wire whisk. Reserve 1/4 of the marinade. Pour remaining marinade into large resealable bag. Add catfish; turn to coat well. Refrigerate 15 minutes.
Meanwhile, mix cabbage, mango and onion in large bowl. Add reserved marinade; toss to coat. Cover. Refrigerate until ready to serve.
Remove catfish from marinade. Discard any remaining marinade. Coat with cornmeal and fry in skillet. Flip when bottom side is golden brown. Remove to plate covered with paper towels.
To serve, place 1 fillet on each tortilla. Top with slaw and serve immediately.