• Place the red cabbage in a mixing bowl along with tomatoes, onion, cucumber, cilantro, and chili peppers.
• Squeeze the juice of a lime, add vinegar, oregano, and season with salt. Mix well and adjust with salt if needed. Set aside.

Prepare the batter

• Place flour in a large mixing bowl along with garlic powder, chili powder, cumin, baking powder, salt, and black pepper. Mix to combine.
• Add the beer (or sparkling water) and egg. Whisk until a smooth batter has formed, then place in the fridge to rest for 30 minutes.

Make the battered fish

• Cut the fish fillets into manageable-sized pieces that will fit in the tortillas. I recommend strips about 3/4 inch wide and 4-5 inches long.
• Season the fillets with salt and pepper to taste.
• Add fish strips to the beer batter and mix to coat on all sides.
• In a large frying pan, heat about 1-2 inches of oil over medium heat.
• Working on batches, deep fry the battered fish on all sides until nicely golden brown and crisp.
• Remove from the hot oil and place fried fish on a strainer.

Assemble the fish tacos

• Heat tortillas directly on the stove flame until slightly charred. Or heat them in a comal or skillet until soft and pliable.
• Place a warm corn tortilla on a plate. Add some pieces of battered fried fish in the center and top with crispy coleslaw.
• Repeat with all tortillas and serve with chipotle crema sauce and a squeeze of lime.