Pat the fish fillets dry with paper towels to ensure they cook evenly.

Preheat your frying pan over medium-high heat.

Combine chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper in a small bowl.

Rub the spice blend all over the fish fillets, then let sit for a few minutes.

Heat olive oil in the skillet over medium-high heat.

Add seasoned fish fillets and cook for 3-4 minutes per side until golden brown.

Combine sour cream and mayonnaise, then whisk in lime juice and zest, garlic, and cilantro. Season with salt and pepper.

In a medium bowl, mix shredded cabbage, grated carrots, and sliced red onion.

Whisk lime juice, olive oil, sugar, salt, and pepper for slaw dressing.

Heat tortillas in skillet or microwave until pliable.

On each tortilla, layer slaw and flaky fish, drizzling with lime crema.

Serve immediately with lime wedges.