1. Prepare the Tangy Slaw:
* In a medium bowl, combine the shredded cabbage, shredded carrots, and chopped cilantro.
* In a small bowl, whisk together the mayonnaise, lime juice, apple cider vinegar, honey/agave (if using), salt, and pepper.
* Pour the dressing over the cabbage mixture and toss well to combine.
* Cover and refrigerate for at least 20-30 minutes to allow the flavors to meld. This also helps to slightly soften the cabbage.

2. Prepare the Creamy Chipotle Lime Sauce:
* In another small bowl (or a mini food processor for a smoother sauce), combine the mayonnaise, sour cream (or Greek yogurt), minced chipotle peppers, adobo sauce, lime juice, minced garlic, cumin, and salt.
* Whisk (or process) until smooth and well combined. Taste and adjust seasoning or chipotle level if needed.
* Cover and refrigerate until ready to serve. The flavors will intensify as it chills.

3. Prepare the Fish:
* Pat the fish strips thoroughly dry with paper towels. This is crucial for achieving a crispy coating.
* Season the fish strips lightly with a pinch of salt and pepper.

4. Make the Batter:
* In a large mixing bowl, whisk together the all-purpose flour, cornstarch, smoked paprika, garlic powder, onion powder, cumin, cayenne pepper, 1 teaspoon salt, and 1/2 teaspoon black pepper.
* Make a well in the center of the dry ingredients. Add the lightly beaten egg.
* Gradually whisk in the very cold beer or sparkling water until you have a smooth, relatively thin batter, similar in consistency to pancake batter. Don’t overmix; a few small lumps are okay. Using cold liquid helps keep the batter light and crispy.

5. Heat the Oil:
* Pour vegetable or canola oil into a large, heavy-bottomed pot (like a Dutch oven) or a deep skillet to a depth of about 1-1.5 inches.
* Heat the oil over medium-high heat until it reaches 350-375°F (175-190°C). Use a deep-fry thermometer for accuracy. If you don’t have one, a small drop of batter should sizzle immediately and turn golden brown in about 30-45 seconds.

6. Fry the Fish:
* Working in batches to avoid overcrowding the pot (which lowers the oil temperature and results in soggy fish), dip each fish strip into the batter, allowing any excess to drip off.
* Carefully place the battered fish strips into the hot oil, ensuring they don’t stick together.
* Fry for about 2-4 minutes per side, or until the batter is deeply golden brown and beautifully crispy, and the fish is cooked through and flakes easily with a fork.
* Use a slotted spoon or spider skimmer to remove the cooked fish from the oil and transfer it to a wire rack set over a baking sheet lined with paper towels. The wire rack allows air to circulate, keeping the underside crispy.
* Lightly sprinkle the hot fried fish with a tiny pinch more salt immediately after removing it from the oil.
* Allow the oil temperature to return to 350-375°F (175-190°C) between batches.

7. Warm the Tortillas:
* While the fish is frying (or just after), warm your tortillas. You can do this by:
* Stovetop (for char): Warm them one by one in a dry skillet over medium-high heat for about 20-30 seconds per side, until pliable and lightly charred in spots.
* Microwave: Stack tortillas, wrap them in a damp paper towel, and microwave for 30-60 seconds until warm and steamy.
* Oven: Wrap a stack of tortillas in foil and warm in a 300°F (150°C) oven for about 10-15 minutes.
* Keep warmed tortillas covered in a clean kitchen towel or a tortilla warmer.

8. Assemble the Crispy Fish Tacos:
* Take a warmed tortilla.
* Place one or two pieces of crispy fried fish down the center.
* Top generously with the tangy slaw.
* Drizzle liberally with the creamy chipotle lime sauce.
* Add any desired optional toppings: a squeeze of fresh lime juice, extra chopped cilantro, sliced avocado or guacamole, pico de gallo, or crumbled cotija cheese.
* Serve immediately and enjoy the incredible crunch!