Start by patting the white fish fillets dry to remove excess moisture, then drizzle in olive oil and season with chili powder, cumin, smoked paprika, garlic powder, onion powder, and cayenne if desired.

Heat a large skillet over medium-high heat for 2-3 minutes. Cook the seasoned fish fillets for 3-4 minutes on each side until golden brown.

In a mixing bowl, combine sour cream, mayonnaise, lime juice, cilantro, and garlic powder. Whisk until smooth and refrigerate for 30 minutes.

In another bowl, mix shredded cabbage, carrots, and red onion. Whisk apple cider vinegar, honey, olive oil, salt, and pepper in a small bowl, then toss with the slaw.

Warm the tortillas in a skillet or microwave until pliable.

Assemble the tacos by adding slaw, fish, lime crema, and optional toppings. Serve immediately.