Pat the fish dry and cut it into strips.
In a bowl, mix flour, paprika, cumin, salt, and pepper.
Dip each fish strip into the flour mixture, then into the beaten egg.
Coat the fish in panko breadcrumbs.
Heat oil in a skillet over medium heat.
Fry the fish strips until golden brown, about 3-4 minutes per side.
Warm the corn tortillas in a skillet or microwave.
Assemble the tacos by placing fried fish on each tortilla.
Top with shredded cabbage, guacamole, and salsa.
Squeeze fresh lime juice over the tacos before serving.