Begin by patting the white fish fillets dry with paper towels to remove excess moisture.

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

Generously rub the spice mixture on both sides of each fish fillet.

Add a splash of olive oil to your preheated skillet, swirling it to ensure an even coating on the bottom.

Carefully place the fish fillets in the skillet, cooking for 3-4 minutes on each side.

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

In another bowl, toss together shredded cabbage, carrots, red onion, and chopped cilantro for a crunchy slaw.

Whisk lime juice, olive oil, sugar, salt, and pepper in a separate small bowl. Drizzle this dressing over the slaw mix and toss to combine well!

Heat your corn or flour tortillas in a skillet over medium heat for about 30 seconds on each side until warm.

On each warm tortilla, layer a generous spoonful of slaw, followed by a piece of crispy fish, and top it off with lime crema.

Customize your tacos with optional toppings like avocado slices, hot sauce, or pickled onions.

Plate your Mexican Fish Tacos, and serve them warm with lime wedges on the side.