In a mixing bowl, combine flour, cornmeal, paprika, cumin, salt, and pepper.

Dip each fish strip into the beaten eggs, then dredge in the flour mixture until well coated.

Heat vegetable oil in a frying pan over medium-high heat.

Fry the coated fish strips for about 3-4 minutes on each side or until golden brown and cooked through.

Remove the fish from the pan and place on paper towels to drain excess oil.

Warm the corn tortillas in a dry pan or microwave.

Spread a layer of shredded cabbage on each tortilla.

Top with fried fish, a dollop of sour cream mixed with lime juice and hot sauce, and sprinkle with cilantro.

Serve immediately with lime wedges on the side.