Begin by patting dry your choice of white fish fillets, such as cod or mahi-mahi, with paper towels.

In a mixing bowl, combine chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper. Stir the spices until they are evenly blended.

Generously rub the spice mixture all over the fish fillets, allowing them to rest for about 10 minutes.

Drizzle olive oil into the heated skillet, allowing it to shimmer slightly but not smoke.

Carefully place the fish fillets into the hot skillet and cook for 3–4 minutes on one side until golden brown and flaky.

Once cooked through, remove the fish from the skillet and let it rest for a couple of minutes on a plate.

In a bowl, whisk together sour cream, mayonnaise, lime juice, lime zest, and minced garlic until smooth and creamy.

Stir in freshly chopped cilantro into the lime crema, and season with additional salt and pepper to taste.

In a separate bowl, mix shredded cabbage, carrots, red onion, and some chopped cilantro.

In another small bowl, whisk together lime juice, olive oil, sugar, salt, and pepper until the sugar is dissolved.

Toss the dressing with the vegetable mix in the bowl.

Gently heat corn or flour tortillas in a skillet for about 30 seconds on each side.

To assemble your Fish Tacos Lime Crema, place a generous spoonful of the slaw in the center of each tortilla, followed by a piece of the flaky fish.

Serve these delightful tacos immediately while they’re still warm, accompanied by lime wedges on the side.