Step 1: Prepare the Creamy Slaw

1. In a large mixing bowl, combine the shredded green cabbage, purple cabbage, and carrot.
2. In a small bowl, whisk together mayonnaise, sour cream, lime juice, honey, salt, and black pepper until smooth.
3. Pour the dressing over the shredded vegetables and toss until evenly coated. Cover and refrigerate until ready to use.

Step 2: Make the Baja Sauce

1. In a small bowl, whisk together mayonnaise, sour cream, lime juice, chipotle powder, and garlic powder. Adjust the seasoning to taste.
2. Transfer to a squeeze bottle or small container for easy serving and refrigerate until needed.

Step 3: Prepare the Fish Batter

1. In a medium bowl, whisk together the flour, chili powder, cumin, garlic powder, and salt.
2. Add the cold beer and baking powder, whisking until smooth. The batter should be thick enough to coat the fish but still pourable.

Step 4: Fry the Fish

1. Cut the fish into strips about 1 inch wide and 3-4 inches long. Pat dry with paper towels to ensure the batter sticks.
2. Heat about 1-2 inches of vegetable oil in a deep skillet or heavy-bottomed pot to 350°F (175°C).
3. Dip each piece of fish into the batter, letting any excess drip off, and carefully place it into the hot oil. Fry in batches to avoid overcrowding.
4. Cook for 2-3 minutes per side, or until golden brown and crispy. Transfer to a plate lined with paper towels to drain excess oil.

Step 5: Warm the Tortillas

1. Heat a dry skillet or griddle over medium heat.
2. Warm each tortilla for 20-30 seconds per side until pliable and slightly toasted. Keep them warm by wrapping them in a clean kitchen towel.

Step 6: Assemble the Tacos

1. Place a piece or two of fried fish on each tortilla.
2. Add a generous spoonful of creamy slaw, a drizzle of Baja sauce, and a sprinkle of pico de gallo and fresh cilantro.
3. Serve immediately with lime wedges on the side for squeezing over the tacos.