Pat dry the white fish fillets and season with the spice mixture of chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper.

Heat olive oil in a skillet over medium-high heat and cook the seasoned fish fillets for 3-4 minutes on each side until golden brown.

Whisk together sour cream, mayonnaise, lime juice, lime zest, minced garlic, and cilantro to create the lime crema.

Combine shredded cabbage, grated carrots, and sliced red onion to make the slaw, then drizzle with lime juice, olive oil, sugar, salt, and pepper.

Warm tortillas in a skillet for 30 seconds on each side before assembling the tacos.

Assemble the tacos with slaw, flaky fish, and drizzle lime crema on top, adding any desired toppings.

Serve immediately with sides of Mexican rice or guacamole.