Begin by patting the white fish fillets dry to remove excess moisture. Cut the fillets into 1-inch pieces.

In a small bowl, mix together the chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.

Generously coat your fish pieces with the prepared spice mix and allow to rest for 10 minutes.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering.

Add the seasoned fish to the hot skillet, cooking for 3 to 4 minutes on each side, until golden brown.

While the fish is cooking, whisk together the sour cream, mayonnaise, lime juice and zest, and minced garlic in a medium bowl.

In a separate bowl, combine shredded cabbage, shredded carrots, red onion, and cilantro.

Whisk together lime juice, olive oil, sugar, and seasoning; drizzle over slaw mixture and toss to combine.

Warm the tortillas until pliable, about 30 seconds in the microwave.

Assemble by placing slaw on each tortilla, topping with fish and drizzle with lime crema.

Add optional toppings like avocado slices and hot sauce.

Serve the assembled fish tacos immediately while everything is fresh and warm.