1 T paprika
2 tsp dried thyme
2 tsp dried oregano
1 1/2 tsp salt
14 tsp cayenne pepper, or to taste
1/2 tsp black pepper
12 tsp white pepper
4 skinless snapper fillets (we used tilapia)
1/4 cup canola oil, more for brushing
12 soft corn tortillas, lightly steamed
2 cups shredded lettuce
2 cups seeded, chopped tomatoes
salsa
2 limes, quartered
Sauce
1 cup sour cream
finely grated zest of 1 lime
2 T lime juice
2 T chopped cilantro
1/4 tsp salt
dash hot pepper sauce, more to taste
For the sauce: stir all ingredients together and add hot pepper sauce to taste. Set aside
Stir together the paprika, thyme, oregano, salt, cayenne pepper, black pepper, and white pepper in a small bowl. Brush both sides of each fillet with oil and coat 1 side with the spice mixture. Heat 2 T of the oil in a large nonstick skillet over high heat. When hot, add the fish to the skillet spice side down and cook until nicely browned, 3-4 minutes. Turn the fish and cook until firm and opaque through, but not dry, 3-4 minutes more. Add more oil if needed during cooking.
Put 3 tortillas on each plate, overlapping only slightly. Break the fish into bite-sized pieces and divide it among the tortillas. Spoon some of the sauce over the fish, top with the lettuce, tomatoes, and salsa.