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Add the mahi mahi cubes to a bowl and season with cumin, coriander, chili powder, olive oil, and salt. Toss and set aside.
Finely shred the red cabbage and transfer it to a bowl. Add cubed avocado, chopped onion, chopped coriander, lime juice, salt, and pepper. Toss and set aside.
To make the sauce, mix sour cream, chopped cilantro, and lime juice in a bowl and set aside.
Heat the tortillas on an open flame until the edges are slightly charred. Keep in a plastic bag until ready to assemble.
Grease a non stick pan and place it over medium-high heat. Once hot, add the mahi mahi and cook for 6-8 minutes on all sides until golden and cooked through. Transfer to a plate.
To assemble, spread some sauce on a tortilla, then top with mahi mahi and salad. Serve with lime wedges.