Pat the fish fillets completely dry with paper towels. In a small bowl, combine chili powder, cumin, paprika, garlic powder, salt, and pepper. Generously coat both sides of each fillet with the spice mixture, pressing gently to help it adhere.

Whisk together sour cream, fresh lime juice, and minced garlic in a small bowl until smooth and creamy. Taste and adjust seasoning with a pinch of salt if needed.

Heat olive oil in a large skillet over medium-high heat until shimmering. Carefully place seasoned fillets in the hot oil, leaving space between each piece. Cook for 3-4 minutes without moving them, allowing a golden crust to form. Flip once and cook another 3-4 minutes until fish flakes easily with a fork and reaches 145°F internal temperature.

While fish cooks, warm tortillas directly over a gas flame for 30 seconds per side until lightly charred and pliable. Alternatively, heat them in a dry skillet for 1 minute per side or wrap in damp paper towels and microwave for 30 seconds.

Break the cooked fish into bite-sized chunks. Place fish in warm tortillas, top with crisp shredded cabbage, drizzle generously with lime crema, and sprinkle fresh cilantro over everything.

Arrange tacos on a platter with lime wedges and hot sauce on the side. Serve immediately while tortillas are warm and fish is at its crispiest.