1. In a pan over medium heat, warm tortillas on each side. Wrap in a cloth napkin or towel; set aside. Slice fish into 1/2-inch thick strips. (You will need two or three strips per taco.) Heat 1 inch of oil in deep skillet over medium heat to 350° F. 
2. In a medium-sized bowl, mix flour, taco seasoning, baking powder and salt. Slowly add the beer. Whisk until there are no clumps. Dip the fish in batter; place in hot oil. Fry the fish until golden. Remove to a plate lined with paper towels. Squeeze a couple of lime wedges over fish. 
3. In a small bowl, combine Sriracha and sour cream. Add a squeeze of lime; stir to combine. To build tacos, spread a small amount of sour cream down middle of each tortilla. Top with two or three pieces of fish, some shredded cabbage, a spoonful of pico de gallo, and a scattering of cotija cheese and cilantro. Serve with extra lime wedges.

Calories: 659, Fat: 13 g (7 g Saturated Fat), Cholesterol: 121 mg, Sodium: 1208 mg, Carbohydrates: 72 g, Fiber: 4 g, Protein: 51 g