DIRECTIONS
1. Make the fish taco sauce- In a small bowl, combine the sour cream, mayonnaise, lime juice and hot sauce. Stir until combined.
2. Make the red cabbage slaw- In a medium bowl, combine the shredded cabbage with 3 tbsp of the taco sauce. Stir to coat and add more taco sauce if you like.
3. Warm the tortillas- In a dry skillet over medium-high heat, warm the tortillas one at a time for about 30 seconds on both sides. If you’re in a hurry, wrap 1-3 tortrills in a damp paper towel and microwave for 30 seconds, until warm. Keep warmed tortillas wrapped in a clean dish towel while you cook the fish.
4. Season the fish- Sprinkle the fish on both sides with chili powder and salt. Gently rub in the seasonings with your fingers to make sure the fish is entirely coated.
5. Cook the fish- Warm a large cast iron or nonstick skillet on the stovetop over medium-high heat. When hot, add one tablespoon of olive oil and tilt the pan to entirely coat the bottom. Add the fish to the pan and cook for 2 minutes. Flip the fish and cook for another 2 minutes. Flip and cook 1 to 2 minutes longer if needed; the fish is done when opaque all the way through and breaks apart easily. If any smaller, thinner pieces of the fish start to break off as you flip, just scoop them out and transfer them to a serving platter.
6. Serve the tacos: Transfer the cooked fillets to a platter and use a fork or knife to gently break the fish into large chunks. Assemble the tacos with a few pieces of fish, some cabbage slaw, toppings of your choice and a drizzle of taco sauce.