In a medium bowl combine cabbage, red onion, cilantro, vinegar, oil and salt.
Set aside till later
In a blender add mayonnaise, lime juice, roughly chopped chipotles and roughly chopped garlic.
pulse till blended.
Beer Batter and Fish
In a bowl whisk together beer and flour. Add more beer as needed to create a thick batter.
Places fish pieces in batter and coat evenly.
In a large skillet, add enough oil so that half of the fish will be submersed. Heat the vegetable oil to 350-375 degrees. Vegetable oil has a smoke point of 400 degrees. Do not exceed this or the taste will be impacted.
Place pieces of fish in oil. Cook each side for about 2-3 mins or until golden brown. The internal temperature should be 145 degrees.
Remove fish and let cool.
While the fish is cooling take your corn tortillas and warm them in the oven or on a skillet.
Once warmed liberally coat the tortillas in the Chipotle sauce. Add a bed of cabbage slaw and place down a strip of fish.