1-First, preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone liner. Combine the cumin, cayenne pepper, salt, and black pepper in a small dish, then sprinkle it evenly over both sides of the fish. Drizzle olive oil over the fish and place a small dot of butter on each piece.

2-Next, bake the fish for 20 to 25 minutes. If you want browned edges, broil for 3 to 5 minutes at the end. While the fish cooks, mix the sour cream, mayonnaise, lime juice, garlic powder, and sriracha in a medium bowl until smooth to create the taco sauce.

3-Then, quickly toast the tortillas on a dry skillet or griddle over medium-high heat to enhance their flavor and make them more pliable. Once everything is ready, assemble the tacos by layering the baked fish on each tortilla, adding cabbage, avocado, optional diced tomatoes, red onion, cilantro, and cotija cheese. Finish with a generous drizzle of sauce and serve with lime wedges for extra zest.