These fish tacos are light, flavorful, and topped with a zesty lime crema that perfectly complements the seasoned fish and fresh toppings.

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Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a small bowl, mix chili powder, paprika, cumin, salt, and pepper. Rub spice mixture onto both sides of the fish fillets.
Place fish on the prepared baking sheet, drizzle with olive oil, and bake for 12–15 minutes, or until the fish flakes easily with a fork.
While the fish is baking, prepare the lime crema by combining sour cream, mayonnaise, lime juice, lime zest, and minced garlic in a small bowl. Mix well.
Warm the corn tortillas in a dry skillet or microwave.
Flake the cooked fish into bite-sized pieces.
Assemble the tacos by placing fish on tortillas and topping with shredded cabbage, diced tomatoes, cilantro, and a drizzle of lime crema.
Serve immediately with lime wedges if desired.