1. Pat dry the fish fillets. In a small bowl, mix cumin, paprika, garlic powder, salt, and pepper. Rub this seasoning all over the fish. Let rest for a few minutes.

2. Heat oil in a non-stick skillet over medium heat. Add fish and cook for 3–4 minutes per side, until golden and flaky. Remove and gently flake into chunks.

3. In a bowl, mix sour cream (or Greek yogurt), sriracha, lime juice, and a pinch of salt. Whisk until smooth. Adjust sriracha to taste.

4. Prepare your toppings: shred the cabbage, dice the avocado, and chop the cilantro.

5. Warm tortillas in a dry skillet or microwave until soft and pliable.

6. Assemble tacos: Start with cabbage, add chunks of fish, top with avocado, drizzle the spicy sriracha lime sauce, and finish with chopped cilantro and a lime wedge.