Fish Tacos with Cabbage Slaw

1. Pat fish fillets dry. In a small bowl, combine chili powder, cumin, garlic powder, salt, and pepper. Rub seasoning mixture generously over both sides of the fish. 2. In a separate bowl, combine shredded cabbage, half of the lime juice, and a pinch of salt. Toss to coat and set aside for the slaw. 3. For the crema: In another small bowl, whisk together sour cream (or yogurt), remaining lime juice, chopped cilantro, and hot sauce (if using). Season with salt to taste. 4. Heat olive oil in a large non-stick skillet over medium-high heat. Add fish fillets and cook for 3-5 minutes per side, depending on thickness, until golden brown and cooked through. 5. Warm tortillas in a dry skillet or microwave. Flake the cooked fish into bite-sized pieces. 6. Assemble tacos: Place flaked fish into warm tortillas. Top with cabbage slaw and a drizzle of the lime crema.