In a shallow dish, combine the flour, paprika, garlic powder, cayenne pepper, salt, and pepper. Mix well to create the crispy coating.
Pat the fish fillets dry with a paper towel, then dredge them in the flour mixture, pressing lightly to adhere the coating to the fish.
In a large skillet, heat enough vegetable oil to cover the bottom of the pan over medium-high heat.
Once the oil is hot, carefully add the coated fish fillets to the skillet. Cook for 3-4 minutes on each side, or until the fish is golden brown and crispy.
Remove the fish from the skillet and drain on a paper towel-lined plate to remove any excess oil.
Assemble the tacos: Place a few pieces of crispy fish on each warmed tortilla.
Top the fish with shredded lettuce or cabbage, fresh cilantro leaves, sliced avocado, sliced radishes, diced tomatoes, sliced jalapeos (if desired), and a drizzle of creamy sauce.
Serve the Crispy Fish Tacos immediately, accompanied by fresh lime wedges and hot sauce on the side.
