Step 1

Preheat broiler to high, with oven rack positioned 6 inches from heat. Line a large, rimmed baking sheet with foil.

Step 2

Cut lime in half crosswise. Juice 1 lime half into a medium bowl and cut the remaining lime half into wedges for garnish. Add cabbage, cilantro, sour cream, 1/2 teaspoon cumin and 1/4 teaspoon salt to the bowl with the lime juice and use your hands to mix and gently massage the cabbage until evenly combined. Set aside.

Step 3

Thoroughly pat fish dry with paper towels and place on the prepared baking sheet. Coat evenly with hot sauce and season all over with chili powder and the remaining 1/2 teaspoon cumin and 1/4 teaspoon salt. Broil until the fish is lightly charred and cooked through and a thermometer inserted in the thickest portion registers 145°F, 4 to 6 minutes. Remove from oven and flake with a fork.

Step 4

Divide the fish and the cabbage slaw evenly among tortillas; sprinkle with additional cilantro and drizzle with additional hot sauce, if desired.