Season the fish on both sides with the salt pepper and paprika.
Heat the tortillas for 30 seconds in the microwave, or char them on a grill or over a flame.
TO MAKE THE PUMPKIN SEED PESTO
Combine all pesto ingredients, except the olive oil in a blender or food processor and blend to a rough purée. Add oil and blend to combine. Season with salt to taste. Set aside or transfer to a jar with a thin covering of oil and seal until ready to use. Store in the fridge.
FOR THE FISH TACOS
Heat the oil in a frying pan over medium heat. Add the fish and cook, until golden on one side. Flip and repeat on the other side. Now cover with a lid and the fish is ready when it flakes when you poke with a knife.
Spread a little of the sour cream in a line down the centre of each tortilla. Top with a piece of fish and some of the vegetables. Drizzle over pesto. Serve with wedges of lemon.
I use a standard Australian 20ml tablespoon (4 teaspoons worldwide)
TOOLS USED IN THIS RECIPE
A good frying pan
A fish slice and spatula to help you turn the fish