Build a medium-hot fire in your camp grill. Let the coals burn until they are covered in white ash — about 20 minutes. You want a steady heat, not roaring flames.

While the fire settles, pat the fish fillets dry with paper towels. In a small bowl, mix olive oil, smoked paprika, cumin, salt, and pepper. Brush this mixture evenly over both sides of each fillet.

Tear off two large sheets of heavy-duty aluminum foil (about 18 inches each). Place the seasoned fish in the center of one sheet. Lay the second sheet on top and crimp all four edges together tightly to create a sealed packet. Leave a little air space above the fish — this creates steam that gently cooks the fish without drying it out.

Place the foil packet directly on the grill grate over the coals. Cook for 8-10 minutes, flipping the packet once halfway through. The fish is done when it flakes easily with a fork and is opaque throughout.

While the fish cooks, make the crema: mix the sour cream or Greek yogurt with lime juice and a pinch of salt. Set aside.

Warm the tortillas on the grill for 30 seconds per side. Stack them in a clean kitchen towel and fold the towel over to keep them warm and dry.

Carefully open the foil packet (watch for steam). Flake the fish into large chunks with a fork.

Assemble each taco: a spoonful of crema, a handful of shredded cabbage, a few chunks of fish, avocado slices, and cilantro if using. Serve immediately with lime wedges.

Leftover fish can be stored in a sealed container in the cooler for up to one day. Reheat gently in a foil packet on the grill — do not microwave.