For this recipe, you want to start with the slaw and chipotle mayo and also char the tortillas and keep them warm so that when your fish is done, you can serve it fresh and hot.

Prepare the slaw: In a medium bowl, combine the shredded cabbage slaw with the mayo, lime juice, lime zest, red onion, jalapeno and salt and pepper.  Stir until combined.  Refrigerate until ready to serve.

Prepare the Chipotle Mayo: In a small bowl, combine the mayo, chipotle in adobo sauce, garlic powder, lime zest and juice.  Stir until combined.  Set aside, or refrigerate until ready to serve.

Prepare the frying oil: In a large heavy bottom pot, pour vegetable oil until a depth of 3/4 of an inch in the pot.  Heat the oil to 350° is reached using a thermometer.

Batter and Fry the Fish: Prepare a dredging, frying, and draining station at your stove by having the fish, the batter and a baking sheet with a wire rack near the cooking oil. Working in batches and using tongs, dip the fish into the beer batter, then into the hot oil.  Fry the fish for 2 - 3 minutes until golden brown.  Remove the fish from the oil and set onto the baking sheet with the wire rack.  Repeat until all the fish is cooked.

Char the tortillas over an open flame, or toast them in a hot skillet.

To serve,  layer the jalapeno lime slaw, shredded cheese, then the fish and top with the chipotle mayo.  Serve with additional jalapeno if desired and lime wedges.