Place a medium non-stick pan over medium heat. Spray lightly with oil and add the diced onion. Cook for about 5 minutes and add the diced peppers. Cook for another 2 - 3 minutes tossing regularly.

Add the salt, pepper, chili powder, cumin, cayenne pepper and fish. Toss and cook for about a minute and add the beer.

Cook for about 3 - 4 minutes and remove the pan from the heat.

Using a slotted spoon, fill each corn tortilla with 1/6th of the fish mixture, allowing the extra liquid to drain back into the pan. Add the cilantro to each tortilla as you go. Roll them and place 3 enchiladas on each plate.

Add the sour cream and the jack cheese to the remaining liquid in the bottom of the pan to make the sauce. Mix well, then spread over the enchiladas. Place the plates in the oven for about 5 minutes until the cheese is melted.