Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

In a bowl, toss the bite-sized fish chunks with olive oil, ground cumin, cayenne pepper, salt, and black pepper until well-coated.

Spread the seasoned fish evenly on the baking sheet and bake for 20 minutes.

For a golden finish, switch to broil for the last 3-5 minutes, checking that the fish reaches 145°F internally.

Prepare the cilantro lime rice in a skillet over medium heat for about 5 minutes, stirring occasionally.

Alternatively, follow package instructions for fresh rice and mix in cilantro and lime juice.

In a small mixing bowl, combine sour cream, mayonnaise, lime juice, garlic powder, and Sriracha, whisking until smooth.

Assemble bowls with rice as the base, topped with fish and your choice of toppings.

Finish off with a drizzle of taco sauce and serve with lime wedges.