Pat the ahi tuna steak dry and coat it with salt, black pepper, smoked paprika, and chili powder so the seasoning evenly covers the surface of the fish.

Whisk soy sauce, lime juice, honey, sour cream, and hot sauce in a bowl until smooth to create a creamy spicy sauce.

Heat olive oil in a cast iron skillet over high heat and sear the tuna for about 45 to 60 seconds per side to create a dark crust while keeping the center rare.

Allow the tuna to rest briefly on a cutting board before slicing it thinly across the grain using a sharp knife.

Warm the corn tortillas in a dry skillet until soft and lightly toasted.

Assemble the tacos by layering shredded cabbage, carrots, sliced tuna, avocado, cilantro, and a generous drizzle of the sauce inside each tortilla.

Serve immediately while the tuna is still tender and the tortillas remain warm.