1. Cut the fish fillets into strips, about 1 inch wide.
2. In a shallow dish, mix together the flour, paprika, garlic powder, salt, and pepper.
3. Pour the buttermilk into another shallow dish.
4. Dip each fish strip into the buttermilk, then dredge in the flour mixture, ensuring it’s well coated.
5. Heat about 1 inch of vegetable oil in a large skillet over medium-high heat.
6. Fry the fish strips in batches until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.
7. In a small bowl, mix together the mayonnaise, sour cream, and lime juice to make the sauce.
8. Warm the corn tortillas in a dry skillet or microwave.
9. Assemble the tacos by placing a few strips of fish in each tortilla, topping with cabbage slaw and a drizzle of the creamy sauce.
10. Garnish with chopped parsley and serve with lemon wedges.
Variations & Tips
For a spicier kick, add a pinch of cayenne pepper to the flour mixture. If you have picky eaters, you can serve the fish and toppings separately, allowing everyone to build their own taco to taste. For a gluten-free option, use gluten-free flour and corn tortillas. You can also try using shrimp instead of fish for a different take on this classic recipe.
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