Start by cutting the fish fillets into bite-sized pieces.

In a large mixing bowl, whisk together flour, baking powder, paprika, salt, and pepper.

Slowly add the beer, mixing until the batter is smooth and slightly thick.

Pour oil into your deep frying pan or Dutch oven, filling it about 2 inches deep. Heat the oil to 350°F.

Dip each piece of fish into the batter, allowing excess to drip off.

Carefully place the battered fish pieces into the hot oil, frying in batches for about 3-4 minutes on each side until golden brown.

Use a slotted spoon to remove the fish from the oil and place them on a paper towel-lined plate.

While the fish is frying, warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side.

To assemble, place a few pieces of fish on each tortilla, top with shredded cabbage, and drizzle with sour cream mixed with lime juice.

Garnish with cilantro if desired.