Fish Tacos With Yum Yum Sauce

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2 lbs firm white fish, cut in chunks (I used shark)

1 cup self-rising flour

1 cup beer (I used Blue Moon Valencia)

1/2 teaspoon smoked paprika

vegetable oil for frying

2 cups shredded cabbage

1/4 cup matchstick carrots

1/4 cup thinly sliced red onions

1/4 cup roughly chopped cilantro

1 medium tomato, diced

2 tablespoons rice wine vinegar

1/4 teaspoon salt

the juice of one lime

1 cup mayonnaise

2 tablespoons rice wine vinager

2 tablespoons agave nectar

1 teaspoon tomato paste

3/4 teaspoon smoked paprika

1 clove garlic, minced

the juice of 1 lime

a pinch of Korean red pepper or cayenne pepper (optional)

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