Fish Tacos With Cabbage-Carrot Slaw And Spicy Crema

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1/2 cup light sour cream

1 teaspoon 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 tablespoon plus 1 teaspoon olive oil, divided

3/4 teaspoon salt, divided

3/4 teaspoon pepper, divided

1 1/4 pounds tilapia fillets

1/2 teaspoon chili powder

1/2 teaspoon paprika

1/2 teaspoon cumin

8 (6-inch) corn tortillas, warmed slightly

Lime wedges for serving

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