Fish Tacos

Pat fish fillets completely dry with paper towels and cut into 3-4 inch pieces if needed. In a small bowl, combine chili powder, cumin, paprika, garlic powder, salt, black pepper, and cayenne to create the spice rub. Rub the spice mixture evenly over both sides of the fish fillets, pressing gently to help it adhere. Let seasoned fish rest for 10 minutes at room temperature while you prepare other ingredients.

In a medium bowl, combine coleslaw mix or shredded cabbage with half of the chopped cilantro. In a small bowl, whisk together mayonnaise, sour cream, and juice of 1 lime until smooth. Pour the creamy dressing over the cabbage and toss until well coated. Season with salt and pepper to taste. Set aside in refrigerator to keep cool and crisp while cooking the fish.

Heat olive oil in a large skillet over medium-high heat until shimmering. Carefully add seasoned fish fillets to the hot pan, leaving space between pieces. Cook for 3-4 minutes without moving until golden brown crust forms on the bottom. Flip fish carefully with a fish spatula and cook another 2-3 minutes until fish flakes easily with a fork and internal temperature reaches 145°F. Remove fish to a plate and break into bite-sized chunks.

Warm tortillas in a dry skillet for 30 seconds per side, or wrap in damp paper towels and microwave for 30 seconds. Place warm tortillas on serving plates and fill each with a portion of the cooked fish. Top with the prepared coleslaw, sliced avocado, and red onion. Garnish with remaining fresh cilantro and serve immediately with lime wedges for squeezing over the tacos.