Cut the halibut diagonally at a 45° angle into 3/4″ to 1″ wide strips.

Combine 2 cups flour, 1 teaspoon kosher salt, 1 teaspoon fresh ground black pepper, and 1 teaspoon paprika in a shallow dish. Dredge the fish strips in the flour mixture to coat.

Beat the eggs with 4 tablespoons water and 1 teaspoon hot sauce. Pass the floured strips through the egg wash, then roll them in the panko breading until well coated.

Heat oil for deep frying to 375°F (190°C). Fry the breaded fish in small batches until golden and cooked through. Drain on paper towels or a rack and season with additional salt and pepper. Keep warm.

Make the chipotle mayo: puree the canned chipotle peppers until smooth, then add sour cream, mayonnaise, 2 tablespoons adobo sauce and the juice of a lime. Blend until smooth, taste and season with salt and pepper. Refrigerate until ready to use.

Make the mango-radish salsa: remove pith/membranes from the limes and cut into small pieces or segment; combine with diced mangoes, red onion, diced radishes, 1 tablespoon chili powder, chopped cilantro, and 1/4 cup olive oil. Mix well, season with salt and pepper, and chill.

Lightly toast or grill the tortillas. Assemble tacos with 3–4 strips of fried fish, a spoonful of chipotle mayo, mango-radish salsa, cilantro, shredded cabbage (or chosen slaw), chopped chives, and hot sauce if desired. Serve with lime wedges.