Smoky Flounder Tacos With Beet and Carrot Slaw

Ingredients

• 1 large beet, cut into matchsticks
• 1 large carrot, cut into matchsticks
• 2 tablespoons finely chopped parsley, plus leaves for garnishing
• 2 tablespoons lemon juice, plus wedges for serving
• 3 tablespoons olive oil
• Kosher salt and black pepper
• 1 tablespoon smoked paprika
• 4 6-ounce skinless flounder fillets
• 12 6-inch flour tortillas, warmed
• Sour cream, for serving

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