Prepare the Fish

1. Preheat the Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
2. Prep the Fish: Pat the fish fillets dry with paper towels to remove any excess moisture. This will help the coating stick better and make the fish crisp up in the oven.
3. Coat the Fish: In a shallow bowl, combine the breadcrumbs, paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper. Lightly drizzle the fish with olive oil, then coat each fillet in the breadcrumb mixture, pressing gently to ensure it sticks.
4. Bake the Fish: Place the coated fish fillets on the prepared baking sheet in a single layer. Bake for 12-15 minutes or until the fish is cooked through and the coating is golden and crispy. The fish should easily flake with a fork when done.

Prepare the Slaw

1. Make the Slaw: While the fish is baking, toss the shredded cabbage and grated carrots in a large bowl. In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, salt, and pepper. Pour the dressing over the cabbage mixture and toss to coat evenly. Taste and adjust seasoning as needed.

Make the Sauce

1. Combine the Sauce Ingredients: In a small bowl, stir together the sour cream (or Greek yogurt), mayonnaise, lime juice, hot sauce (if using), and a pinch of salt. Mix until smooth. You can adjust the heat level by adding more hot sauce or lime juice.

Assemble the Tacos

1. Warm the Tortillas: Heat the tortillas in a dry skillet over medium heat for about 30 seconds on each side or until they’re warm and slightly charred. You can also wrap them in a damp paper towel and microwave for 20-30 seconds.
2. Build the Tacos: Lay a warm tortilla on a plate, and add a few pieces of the oven-crisp fish. Top with a generous spoonful of slaw and drizzle with the creamy sauce. Garnish with fresh cilantro and a squeeze of lime, if desired.