Pat dry the white fish fillets with paper towels to eliminate excess moisture for crispy frying.

In a mixing bowl, whisk together all-purpose flour, cornstarch, paprika, cumin, cayenne, salt, and pepper until combined.

In a large skillet, heat oil to 350°F (175°C). Drop a small bit of batter in to check if it sizzles.

Carefully coat the fish fillets in the batter and gently place in the hot oil, frying until golden brown, approximately 3-4 minutes per side.

In a blender, combine ripe avocados, sour cream, freshly squeezed lime juice, cilantro, and a pinch of salt. Blend until smooth and creamy.

Warm your tortillas in a skillet or microwave, layer the crispy fish on top, drizzle with avocado crema and add your favorite toppings.