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Add sour cream, water, avocado, cilantro, lime juice, lime zest, and serrano pepper into a blender.
Process until smooth, scraping down the sides as needed. Add more water as needed to achieve desired consistency. Transfer to a small bowl and refrigerate.
Combine paprika, brown sugar, garlic powder, onion powder, salt, cumin, chili pepper and black pepper in a small bowl.
Sprinkle seasoning evenly over both sides of the fish filets.
Heat oil in a large cast-iron skillet or sauté pan over medium-high heat.
Add fish to pan then cook 2 to 3 minutes on each side or until the desired degree of doneness. The surface will blacken in color quickly so keep a close eye on the fish.
Warm tortillas according to package directions.
Divide fish evenly among tortillas.
Serve with lime wedges, tomatoes, cabbage, and cilantro.