Begin by patting the white fish fillets dry using paper towels to remove excess moisture. In a small bowl, mix chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne, salt, and pepper to create a spice rub. Generously coat the fish with this seasoning and let it sit for about 10 minutes.

Heat a skillet over medium-high heat and add a couple of tablespoons of olive oil. Once the oil is shimmering, carefully place the seasoned fish fillets into the skillet. Cook for 3-4 minutes on each side until the fish is golden brown and flakes easily with a fork.

While the fish is cooking, prepare the zesty lime crema. In a mixing bowl, whisk together sour cream, mayonnaise, lime juice, lime zest, minced garlic, and chopped cilantro until smooth and creamy. Set aside to chill.

In a large bowl, combine shredded cabbage, carrots, and red onion for a refreshing slaw. Drizzle with lime juice, a splash of olive oil, and a sprinkle of sugar, salt, and pepper. Toss until well coated.

To prepare the tortillas, heat them in a dry skillet over medium heat for about 30 seconds on each side until they are warm and pliable.

Begin assembling your tacos by placing a generous scoop of the slaw on each tortilla, followed by a piece of the cooked fish and a dollop of zesty lime crema on top.

Serve your Mexican Fish Tacos immediately, garnishing with fresh lime wedges on the side.