Pat fish strips completely dry with paper towels. Season lightly with salt.
In a bowl, whisk flour, baking powder, salt, and paprika. Pour in cold beer and whisk until smooth (batter should be thin pancake consistency).
Heat 2 inches of oil in a heavy pot to 375°F.
Dip each fish strip into batter, letting excess drip off. Carefully place in hot oil.
Fry in batches for 3-4 minutes until golden brown and fish reaches 145°F internal. Drain on wire rack.
In a small bowl, mix mayo, sour cream, lime juice, garlic, and hot sauce for creamy sauce.
In another bowl, toss cabbage with cilantro and 1 tbsp lime juice.
Warm corn tortillas in a dry skillet until puffy and lightly charred.
Assemble tacos: tortilla → cabbage slaw → crispy fish → drizzle of creamy sauce → avocado, lime squeeze, and toppings of choice.
Serve immediately with extra lime wedges and salsa.
