In a bowl, whisk beer, flour, and salt until well blended. Rinse fish and pat dry; cut crosswise into ½ to 1 inch wide strips. Pour 1 inch of oil into a large skillet pan over medium-high heat. With tongs, dip each piece of fish into the beer batter; lift out and let drain briefly. Set fish into the oil, a few pieces at a time, and cook until golden brown. Turn to brown on all sides, 2 to 4 minutes per batch. With a slotted spoon or tongs, transfer to a paper towel-lined baking sheet. Keep warm in a 200° oven while you fry remaining fish.
To get the tortillas nice and crispy, place in small sauce pan with a drizzle of olive oil. Cook for about 1 minute, careful not to burn them! Keep warm in foil while you cook the remaining tortillas.
For the slaw mix together the shredded cabbage, onion, tomato and cilantro. Add a drizzle of olive oil and a squeeze of lime juice. To assemble each taco, top one tortilla with a spoonful of the slaw, then one to two pieces of fish and then slather with the chipotle dressing (if you like it spicy). Serve with lime wedges.
Chipotle Dressing Recipe:
To make the dressing, combine the sour cream and adobo sauce in a bowl. Stir in the lime juice, lime zest and chili powder. Add salt and pepper to taste. Cover, and refrigerate until needed.
Recipe by Big City Tiny Kitchen at https://bigcitytinykitchen.com/beer-battered-fish-tacos-with-chipotle-dressing/