Rinse the white fish fillets under cold water, pat dry, and cut into bite-sized pieces.

In a shallow bowl, combine the flour, salt, black pepper, paprika, garlic powder, and cayenne pepper. Whisk until blended.

In another bowl, whisk together buttermilk and egg until combined.

Dredge the fish in flour, dip in the buttermilk mixture, then press into cornmeal to coat.

Heat vegetable oil in a skillet over medium-high heat until hot.

Fry the coated fish pieces for 2-3 minutes per side until golden brown and crispy. Remove and drain on paper towels.

Warm tortillas in a skillet or microwave for 30 seconds on each side.

In a small bowl, whisk together sour cream, lime juice, mayonnaise, and hot sauce until smooth.

Assemble tacos with fish, cabbage, cilantro, and drizzle with creamy sauce.

Garnish with red onion and avocado, then serve with lime wedges.