Make your batter: In a mixing bowl, whisk together the flour, beer, baking powder, chile powder, cumin, and onion powder together until smooth. Refrigerate your batter for 30 minutes.

Heat 1 1/2 inches of oil in a 4 qt dutch oven over medium-high heat to 365 degrees F. Use a probe thermometer to monitor the temperature.

Make the cabbage: In a mixing bowl, combine all the ingredients and toss well to combine. Refrigerate until ready to use.

To make the chipotle crema: In a small food processor, combine all the ingredients and blend until smooth. You can mix by hand, just make sure your chipotles are really finely minced.

Fry your fish: Pat your fish very dry with paper towels and lightly season with salt and pepper. In batches of 3-4 pieces, take your fish, and coat it in your batter. Let the excess drip off. Fry until golden brown and deep golden, about 5 minutes. Drain the fish on paper towels. Season lightly with salt, if desired. Repeat with the remaining fish.

Assemble: Place the fried fish on warmed corn tortillas and top with cabbage, chipotle sauce, and pico de Gallo. Serve with lime wedges.