Pat the white fish fillets dry using paper towels. Mix together chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper. Rub this spice mixture on both sides of the fish fillets.

In a skillet, heat 2 tablespoons of olive oil over medium-high heat. Place the seasoned fish fillets in the skillet and cook for 3–4 minutes on each side until golden brown and flaky.

While the fish is cooking, whisk together sour cream, mayonnaise, lime juice, lime zest, and minced garlic until smooth. Stir in cilantro and set aside.

Combine shredded cabbage, shredded carrots, chopped red onion, and cilantro in a large bowl. Drizzle with lime juice, olive oil, and sprinkle sugar, salt, and pepper. Toss well.

Warm corn or flour tortillas in the same skillet or a microwave for about 30 seconds per side until soft and pliable.

Assemble your tacos by starting with a warm tortilla, layering slaw, flaky fish fillet, and zesty lime crema. Add optional toppings as desired.

Serve your Mexican Fish Tacos with lime wedges on the side.