Fish Tacos

1. For the fish batter: In a large bowl, whisk together flour, cornstarch, baking powder, smoked paprika, garlic powder, cayenne (if using), salt, and pepper. Gradually whisk in the cold beer until a smooth batter forms. Set aside. 2. For the crema slaw: In a separate bowl, combine shredded cabbage, mayonnaise, lime juice, and chopped cilantro. Season with salt and pepper to taste. Mix well and refrigerate. 3. Heat vegetable oil in a large pot or Dutch oven to 350°F (175°C). 4. Pat fish fillets dry and cut into 2-inch wide strips. Dip each piece of fish into the batter, allowing excess to drip off. Carefully place battered fish into the hot oil, frying in batches for 3-5 minutes, until golden brown and cooked through. Remove with a slotted spoon and place on a wire rack to drain, sprinkling with a pinch of salt. 5. Warm corn tortillas. Assemble tacos by placing fried fish in tortillas, topping with crema slaw, and any additional desired toppings like salsa or extra lime wedges. Serve immediately.