In a mixing bowl, combine shredded cabbage, shredded carrots, chopped cilantro, lime juice, olive oil, and salt. Toss well to combine and set aside.

In another bowl, whisk together sour cream, mayonnaise, lime juice, hot sauce, and minced garlic until smooth. Set aside.

In a shallow dish, mix flour, cornmeal, paprika, cumin, salt, and black pepper.

Dip each fish fillet in beaten eggs, then dredge in the flour mixture, ensuring an even coating.

Heat vegetable oil in a large skillet over medium-high heat. Fry the coated fish fillets for about 3-4 minutes on each side or until golden brown and cooked through. Remove and drain on paper towels.

Warm the corn tortillas in a skillet or microwave. Place a piece of fried fish on each tortilla, top with slaw and drizzle with sauce. Serve immediately.