Step 1

Add the cabbage slaw, cilantro, mayonnaise, lime juice, and salt in a medium bowl. Toss together until thoroughly mixed. Cover and refrigerate until ready to serve.

Step 2

Add the mayonnaise, lime zest, lime juice, chipotle pepper in adobe sauce, and garlic powder in a small blender or food processor. Blend until smooth. Cover and refrigerate until ready to serve.

Step 3

In a large sauté pan or skillet over medium-high heat, add enough oil to reach a depth of ¾-inch. Heat the oil until a thermometer reaches 350ºF.

Step 4

While the frying oil is heating up, make the batter by adding flour, garlic powder, baking powder, chili powder, salt, cumin, and black pepper in a large bowl. Whisk together to combine. Add beer and whisk together until the batter is smooth.

Step 5

Working in batches using tongs, dip the strips of fish in the beer batter and coat on both sides. Lightly shake off any excess batter and carefully place it in the hot oil. Fry until golden brown, about 1-2 minutes per side. Transfer to a baking sheet with a rack to drain.

Step 6

Assemble the tacos by placing a dollop of chipotle mayo on a warm tortilla, followed by a piece or two of fish, then top with cabbage slaw. Serve with lime wedges.