1 1/2 pounds red snapper cut in 1 inch pieces

1 teaspoon paprika

1/2 red onion sliced

36 white corn tortillas

4 limes

1 bunch cilantro chopped

1 bottle of mexican crema if you can't find it use sour cream

1 tablespoon plus 1 teaspoon of olive oil

Place fish in a bowl and season with paprika, zest of 1 lime, 1 tablespoon olive oil, salt and pepper - mix well

Get a pan high over hi heat

In a large bowl combine the coleslaw, red onion, juice of 1 lime, salt and pepper

Add 1 tablespoon of olive oil to the pan and sear the fish, 2 minutes per side.

While the fish is searing warm the tacos on the stove top burners or in the microwave

Lay warm tacos on a large platter staked in twos, top with fish, slaw and crema, garnish with remaing lime cut in quaters