By Cynthia Nims
Feel free to try other fish in this tasty little taco; salmon and ahi tuna are good candidates. For slightly larger servings, simply halve each taco instead of cutting them into thirds. Those classic frilly toothpicks are ideal for securing the tacos, but other small thin picks can be used instead.
Stir together the sour cream and lime zest in a small bowl. Refrigerate until it is needed.
Cut the fish fillets across into strips about ¾ inch wide. (If any of the strips are much thicker than 1½ inches, halve them lengthwise.) Season the fish with salt and pepper, then coat with the flour, patting to remove excess.
Heat the oil in a large skillet, preferably nonstick, over me