Step 1

Prepare the pico de gallo by combining the diced tomatoes, diced red onion, chopped cilantro and salt in a medium bowl.

Step 2

Place cabbage, cheese, avocado slices, and lime wedges into their own individual dishes or in separate piles on a platter.

Step 3

Rinse the fish, pat dry and cut into strips. Season fish strips with salt and pepper.

Step 4

In a small bowl combine cornstarch, paprika, garlic powder, baking powder, and 1 cup of the flour.

Step 5

Add beer and beaten egg. Stir until the batter is just combined (might be a little lumpy).

Step 6

Preheat the oven to 200 degrees Line an oven proof dish or pan with paper towels.

Step 7

Heat about 1-inch of canola oil in a large skillet until temperature reaches 375 degrees F.

Step 8

Place remaining 3/4 cup flour in a shallow dish. Working with one at a time, dip the strips of fish into the flour, turning to coat. Shake off the excess then dip each piece into the beer batter.

Step 9

Fry fish, 3-4 pieces at a time so as not to crowd them, in hot oil for 2 to 4 minutes or until crisp and golden brown. Turn once halfway through cooking time.

Step 10

Place cooked fish onto paper towel lined dish. Keep warm in the oven while you continue cooking the rest of the fish.

Step 11

Warm tortillas in a dry skillet over medium heat, about 1 minute on each side.

Step 12

Fill tortillas with fish.

Step 13

Top with cabbage, pico de gallo, and sliced avocado.

Step 14

Top with crumbled Cojita cheese.

Step 15

Serve with lime wedges.