Cut fish fillets into 1-inch strips and pat dry.

In a bowl, combine flour, paprika, garlic powder, cumin, salt, and pepper; whisk until mixed. Coat fish strips in the mixture.

Heat vegetable oil in a skillet over medium-high heat until shimmering.

Fry fish strips in batches for 3-4 minutes per side until golden brown. Transfer to a paper towel-lined plate.

In a separate bowl, whisk together sour cream, mayonnaise, lime juice, lime zest, and a pinch of salt.

Combine shredded cabbage and grated carrot in another bowl. Drizzle with lime juice and toss to coat.

Heat corn tortillas in a skillet for 30 seconds on each side until warm.

Assemble tacos by placing fish strips on tortillas, topping with slaw and lime crema, garnished with cilantro.