Pat the fish fillets dry using paper towels. Cut the fish into small, bite-sized strips or chunks. Make sure they are even in size for consistent cooking. This helps the seasoning stick better to the meat.

In a bowl, mix the flour, paprika, garlic powder, salt, and pepper. Stir well so the spices are distributed evenly. This dry mix creates a light, flavorful crust on your fish. It smells amazing already!

Dredge each piece of fish in the seasoned flour mixture. Shake off any extra flour gently. You want a thin coating, not a thick batter. This keeps the dish feeling light and fresh.

Place your skillet over medium-high heat. Add the vegetable oil and let it get hot. You can test it by dropping a pinch of flour in. If it sizzles, the pan is ready for the fish.

Place the fish strips in the hot pan carefully. Do not crowd the pan, or the fish will steam. Cook for about 3 to 4 minutes per side. The outside should be golden brown.

While the fish cooks, mix the sour cream and lime juice. Add a pinch of salt and some chopped cilantro. Whisk until the sauce is smooth and creamy. This sauce is the "secret" to great tacos.

Heat your tortillas in a dry pan for 30 seconds. You can also wrap them in damp paper towels and microwave them. Warm tortillas are flexible and do not break easily when you eat.

Place a few pieces of fish in the center of a tortilla. Top with a handful of crunchy shredded cabbage. Drizzle a generous amount of lime crema over the top. Add avocado slices if you like.

Sprinkle extra cilantro and squeeze fresh lime juice over the tacos. Serve them immediately while the fish is still warm and crispy. Enjoy your beautiful, colorful meal with friends or family.