Start by patting the white fish fillets dry with paper towels to eliminate excess moisture, then set aside.

In a medium bowl, combine chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.

Evenly rub the spice mixture over the fish fillets, allowing to rest for about 5 minutes.

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

Carefully add the seasoned fish fillets to the skillet, cooking for about 3-4 minutes per side, until golden brown.

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

In another bowl, combine shredded cabbage, carrots, red onion, and remaining cilantro, tossing gently.

In a small bowl, whisk together lime juice, olive oil, sugar, salt, and pepper, then drizzler over the vegetable mixture.

Warm corn or flour tortillas in a dry skillet or microwave until pliable.

Assemble each taco by placing a slaw portion, a piece of fish, drizzling with lime crema, and adding optional toppings.

Serve your tacos immediately with extra lime wedges on the side.