In a bowl, combine the flour, paprika, black pepper, and salt. Transfer half of this mixture to a plate and set aside.

Add the egg and beer to the mixture remaining in the bowl and mix until a smooth batter forms. Set aside.

Mix the mayonnaise with the chipotle peppers or sriracha until well combined. Set aside.

Heat the oil in a wok or deep pot. Dredge the fish strips in the reserved flour mixture, then dip them into the batter to coat.

Take one fish strip at a time, let the excess batter drip off, then coat it again in the reserved flour mixture. Using tongs or dry hands, carefully place the fish into the hot oil. Repeat with the remaining fish.

Fry, turning occasionally, until golden brown on all sides, about 3 minutes. Transfer to a plate lined with paper towels. Add a little more salt at this point if desired.

Place 2 corn tortillas (doubled up) or 2 flour tortillas on each plate. Top with cabbage, 1 piece of fish, the prepared mayonnaise, onion, and cilantro.

Serve with lime wedges.