Toss all the ingredients in a large bowl and set aside.
CREAMY CHIPOTLE SAUCE:
Combine all the ingredients in a small bowl. Taste and adjust for spiciness, if you want the sauce spicier add a few tablespoons of the above sauce from the can.
BEER BATTERED FISH:
Pat dry with paper towels the fish fillets and set aside.
In a large bowl mix the flour, salt, pepper, paprika, and cumin. Gradually add the beer, and whisk until the batter is smooth with no lumps.
Place a medium skillet over medium heat, and add about 1 inch of vegetable oil. Heat the oil until the end of a wooden spoon sizzles when dipped into it
Work in batches: take one fish fillet, dip it into the prepared batter, coating it well, let excess batter drip off and add it to the hot pan. Do not over-crowd the pan. Fry the fish strips until golden brown and cooked through, only about 2 minutes per side.
Transfer to a paper towel-lined plate lined to drain excess oil.
Repeat with remaining fish strips.
Add about 1-2 tablespoons of sauce to a tortilla, add a warm fish strip, top with the cabbage slaw, more sauce and a squeeze of lime. Enjoy!