Cut the fish fillets into strips for easier frying.

In a mixing bowl, combine flour, paprika, garlic powder, cumin, salt, and pepper.

In another bowl, pour the buttermilk to help the flour stick to the fish.

Dip each fish strip into the buttermilk, then coat in the seasoned flour mixture, and finally roll in panko breadcrumbs.

Heat about half an inch of vegetable oil in a large skillet over medium-high heat.

Fry the breaded fish strips in batches for about 3-4 minutes on each side until golden brown and crispy.

Remove the fish from the oil and let drain on paper towels.

While the fish is frying, prepare the toppings: slice the avocado, shred the cabbage, and chop the cilantro.

Warm the corn tortillas in a dry skillet for about 30 seconds on each side.

Assemble the tacos by placing crispy fish on each tortilla and topping with avocado, cabbage, and cilantro.

Serve immediately with lime wedges and optional sour cream or yogurt.