In a medium bowl, combine olive oil, chili powder, ground cumin, smoked paprika, garlic powder, lime zest and juice, and sea salt and pepper. Add the fish and marinate for 15-20 minutes.

While the fish marinates, finely shred the cabbage and grate the carrot into a bowl. Add cilantro, lime juice, olive oil, and salt. Toss to combine.

In another bowl, whisk together sour cream or Greek yogurt with mayonnaise. Add minced garlic, lime juice, salt, and pepper, blend until smooth.

Heat a non-stick skillet over medium-high heat for 2-3 minutes. Cook the marinated fish for 2-3 minutes per side until golden and flaky.

Warm tortillas in a skillet. Layer slaw, flaked fish, avocado, and cilantro crema in each tortilla. Serve with lime wedges.