Fish Tacos with Cabbage-Carrot Slaw and Spicy Crema

INGREDIENTS

1/2 cup

light sour cream

1 tsp

adobo sauce from canned chipotle chiles

1 cup

peeled, coarsely shredded jicama (3 ounces)

1 cup

shredded red cabbage (2 ounces)

1 cup

shredded carrots (about 2 medium carrots)

1/4 cup

cilantro leaves

Juice and zest of 1 lime

1 tbsp

plus 1 teaspoon olive oil, divided

3/4 tsp

salt, divided

3/4 tsp

pepper, divided

1 1/4 lb

tilapia fillets

1/2 tsp

chili powder

1/2 tsp

paprika

1/2 tsp

cumin

(6-inch) corn tortillas, warmed slightly

Lime wedges for serving