In a large bowl, whisk together the flour, cornstarch, baking powder, salt, black pepper, and cayenne pepper. Gradually add the cold beer and mix until just combined. The batter should be thick.

Prepare the Fish

Cut the fish fillets into bite-sized pieces. Pat them dry with paper towels and season with salt and pepper.

Fry the Fish

In a deep skillet or frying pan, heat the vegetable oil over medium-high heat. Dip the fish pieces into the batter, allowing excess to drip off, then carefully place them in the hot oil. Fry until golden brown and crispy, about 4-5 minutes. Remove and drain on paper towels.

Make the Cabbage Slaw

Combine Ingredients

In a large bowl, mix the shredded cabbage, shredded carrots, and chopped cilantro.

Dress the Slaw

Drizzle lime juice over the slaw, add salt, and toss until well combined. Set aside to let the flavors meld.

Prepare the Chipotle Mayo

Combine Ingredients

In a small bowl, mix together the mayonnaise, minced chipotle peppers, lime juice, and garlic powder until smooth.

Assemble the Tacos

Warm the Tortillas

In a dry skillet, warm the corn tortillas over medium heat for about 30 seconds on each side, until pliable.

Build the Tacos

Place a few pieces of fried fish onto each tortilla. Top with the cabbage slaw and a drizzle of chipotle mayo. Serve with lime wedges.