Pat the fish fillets dry with paper towels and cut them into 2-inch pieces.

In a shallow bowl, mix the flour, paprika, garlic powder, salt, and black pepper. In another bowl, place the beaten eggs, and in a third bowl, add the panko breadcrumbs.

Dredge each fish piece in the flour mixture, then dip into the eggs, and finally coat with panko breadcrumbs.

Heat the vegetable oil in a large skillet over medium heat. Fry the fish pieces for 2-3 minutes per side until golden and crispy. Transfer to a paper towel-lined plate.

In a small bowl, whisk together the sour cream, lime juice, and lime zest to make the lime crema.

Warm the corn tortillas in a dry skillet or microwave until soft.

Assemble the tacos by placing a few pieces of crispy fish on each tortilla. Top with shredded cabbage, chopped cilantro, and a drizzle of lime crema.

Serve immediately with lime wedges on the side.