Pat fish fillets completely dry with paper towels and cut into strips about 1-inch wide and 4-inches long. Season lightly with salt and pepper. Pro tip: Removing excess moisture is crucial for the batter to adhere properly.

In a large bowl, whisk together 3/4 cup flour, baking powder, salt, garlic powder, and black pepper. Gradually whisk in cold beer until smooth. The batter should coat the back of a spoon. Pro tip: Keep the beer cold for the lightest, crispiest batter.

Combine sliced green and red cabbage in a large bowl. In a small bowl, whisk together lime juice, olive oil, honey, and salt. Pro tip: Use a mandoline or sharp knife to get very thin, uniform cabbage slices.

Pour dressing over cabbage and toss well. Let sit for 10 minutes to soften slightly while you prepare the fish. Pro tip: The slaw will continue to improve as it sits, so make it first.

Mix mayonnaise, sour cream, lime juice, and hot sauce in a small bowl until smooth. Taste and adjust seasoning. Pro tip: Start with less hot sauce and add more to your preferred heat level.

Warm tortillas in a dry skillet over medium heat for 30 seconds per side, or wrap in damp paper towels and microwave for 30 seconds. Pro tip: Warm tortillas are more pliable and taste so much better than cold ones.

Heat oil in a large, heavy pot to 375°F (190°C). Place remaining 1/4 cup flour in a shallow dish for dredging. Pro tip: Maintain oil temperature between 350-375°F for the crispiest results.

Dredge fish strips in flour, then dip in beer batter, letting excess drip off. Carefully lower into hot oil, frying 3-4 pieces at a time for 3-4 minutes until golden brown. Pro tip: Don't overcrowd the pot - this drops oil temperature and makes soggy fish.

Transfer fried fish to wire rack lined with paper towels. Season immediately with a pinch of salt while still hot. Pro tip: Serve immediately for maximum crispiness, or keep warm in 200°F oven for up to 10 minutes.

Spread fish taco sauce on warm tortillas. Top with cabbage slaw, then add 2-3 pieces of crispy fish per taco. Pro tip: Layer slaw before fish to prevent the tortilla from getting soggy.

Garnish with avocado slices, fresh cilantro, and any optional toppings. Serve immediately with lime wedges. Pro tip: Squeeze lime juice right before eating for the brightest flavor.