Combine shredded red cabbage, minced red onion, cilantro, cider vinegar, 1 1/2 teaspoons oil, and 1/2 teaspoon salt in a medium bowl. Toss well and set the slaw aside.

Blend the mayonnaise, lime juice, chipotle chiles with their adobo sauce, and garlic in a food processor until smooth to make the chipotle sauce. Set aside.

Whisk together flour, 1 teaspoon salt, and pepper in a medium bowl. Gradually whisk in the beer until the batter is smooth with no lumps.

Heat vegetable oil to a depth of 1/2 inch in a medium skillet over medium heat until it reaches 350°F. Working in batches, dip fish strips into the beer batter, letting excess drip off, then fry until golden brown and cooked through, about 2 minutes per side. Drain on paper towels.

Spread chipotle sauce on warmed corn tortillas, top with cabbage slaw, add one piece of fried fish per tortilla, and serve immediately with lime wedges.