Cut the fish fillets into strips.

In a bowl, mix the flour, cornmeal, paprika, cumin, salt, and black pepper.

In a separate bowl, beat the eggs.

Heat the vegetable oil in a frying pan over medium heat.

Dip each fish strip into the egg, then coat with the flour mixture.

Fry the coated fish strips in the hot oil until golden and crispy, about 3-4 minutes per side.

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

Warm the corn tortillas in a pan or microwave.

Assemble the tacos by placing fish strips in the tortillas and topping with shredded cabbage, cilantro, lime juice, mayonnaise, sour cream, and hot sauce if desired.