Pat the fish fillets dry using paper towels. This helps achieve a better sear. Cut the fish into taco-sized strips.

In a small bowl, combine paprika, garlic powder, onion powder, cumin, chili powder, salt, and black pepper. Drizzle olive oil over the fish and sprinkle the seasoning evenly on all sides. Finish with fresh lemon juice.

Heat a non-stick skillet over medium heat and add a small amount of olive oil. Once hot, place the seasoned fish in the pan. Cook for 3–4 minutes per side, depending on thickness, until the fish is opaque and flakes easily with a fork.

In a bowl, mix mayonnaise, sour cream, lime juice, minced garlic, smoked paprika, and salt until smooth. Taste and adjust seasoning if needed.

Wash and dry lettuce leaves thoroughly. Trim the thick stem if necessary to make them easier to fold.

Place a few pieces of cooked fish into each lettuce leaf. Add toppings of choice and drizzle with keto taco sauce.