For fish: in a shallow dish, whisk together the beer, flour, cornstarch, garlic powder, cayenne powder and salt.

In a second shallow dish, place the breadcrumbs.

Coat the fish chunks with beer mixture and then roll into breadcrumbs.

In a large-sized, deep skillet, heat canola oil over medium-high heat and fry the fish pieces in 2 batches for approximately 2-3 minutes per side.

With a slotted spoon, transfer the fish chunks onto a paper towel-lined plate to drain.

For sauce: in a small-sized bowl, add the sour cream, mayonnaise, lime juice and hot sauce and stir until well combined.

Arrange the tortilla onto serving plates.

Top each tortilla with fish chunks, cabbage, avocado, tomatoes, onion and cilantro.

Drizzle with sauce and serve immediately.