Instructions

1. In a large bowl, combine the lime juice, chili powder, cumin, garlic powder, salt, and black pepper to create a marinade.
2. Add the fish fillets to the marinade and let them sit for about 20 minutes to absorb the flavors.
3. While the fish is marinating, prepare the cabbage slaw by mixing the shredded cabbage, chopped cilantro, lime juice, salt, and pepper in a separate bowl. Set aside.
4. Heat a skillet over medium-high heat and add olive oil. Once hot, add the marinated fish fillets to the skillet.
5. Cook the fish for about 4-5 minutes on each side or until cooked through and golden brown.
6. Remove the cooked fish from the skillet and flake it into bite-sized pieces using a fork.
7. Warm the corn tortillas in a dry skillet for about 30 seconds on each side until they are pliable.
8. To assemble the tacos, place a portion of the flaked fish onto each tortilla and top with the cabbage slaw.
9. Add avocado slices and a drizzle of sour cream on top, if desired. Serve immediately with lime wedges on the side.