Crispy Fish Tacos with Lime Crema

In a bowl, combine flour, paprika, cumin, salt, and black pepper.

Coat the Fish:
Coat the fish fillets in the flour mixture, ensuring they’re evenly covered.

Cook the Fish:
Heat oil in a pan over medium heat. Cook the fish fillets for 3-4 minutes per side, or until golden brown and crispy. Once cooked, set aside on a paper towel-lined plate to drain excess oil.

Make the Lime Crema:
In a small bowl, mix sour cream, lime juice, and a pinch of salt. Stir until smooth and well combined.

Assemble the Tacos:
Warm the tortillas and place the crispy fish fillets in the center. Top with shredded cabbage and drizzle with the lime crema.

Serve:
Serve the tacos with extra lime wedges on the side for an added burst of freshness.

Serving and Storage Tips:
Serving Tips:
Serve the tacos with extra lime wedges, avocado slices, or a side of Mexican rice for a complete meal.

Storage Tips: