Make the corn tortillas by mixing together corn flour and salt. Add water and mix with a fork until the dough is crumbly.
Using your hands, knead the dough into a ball, adding enough water to form soft dough.
Cover and let the dough rest 20 minutes.
Pinch off a piece of dough and roll it into a ball.
Place the ball in the tortilla press between two layers of parchment paper or plastic wrap. Using the handle, press firmly. Alternatively use a rolling pin to roll out the dough into a thin circle.
Carefully peel away the plastic and stack the uncooked tortillas separating by parchment or plastic wrap. Repeat with remaining dough.
7. Heat a dry skillet over medium-high heat. Cook the tortillas about 45 seconds - 1 minute per side or until the edges are lightly browned. Place in a bowl, lined with a tea towel. Use the overhanging towel to cover. Repeat with remaining tortillas.
Next, make Sriracha Lime Cream by whisking together the sour cream, mayonnaise, Sriracha, lime zest and lime juice. Add more Sriracha if desired. Set aside.
Heat the canola oil in a deep pot over medium-high heat.
Whisk together the flour, corn starch and salt. Stir in the beer. When the oil reaches 350°F (or when it sizzles if a drop of water is added), dip the fish in the batter and carefully drop in the oil.
Fry the fish in batches so that the pan is never crowded.
Season with sea salt and keep warm in a paper-towel-lined bowl.
To serve, top tortillas with fish, Sriracha lime cream, avocado, shredded cabbage and cilantro.
Alternatively, have a taco party by placing all the components on the table so guests can help themselves.