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To make the pico de gallo, combine the tomatoes, onion, coriander and lime juice in a medium bowl. Add salt and pepper to taste.
For the chipotle mayo, blend mayonnaise and chipotle chilli in a food processor. Place in a bowl to serve.
To prepare the batter, mix together the flour, salt, baking powder, oregano and pepper in a medium-sized bowl.
In another medium bowl, mix the beer and egg. Once well combined, add the dry ingredients and mix until you have a thick batter.
Heat the oil in a deep cast-iron pan to 180°C. One by one, dust fish strips in flour and dip into the batter so they are lightly but fully coated.
Fry for a couple of minutes, turning regularly until batter is crisp and golden. Cook each strip like this, and place on a tray with paper towel to drain.
Moisten the tortillas by sprinkling with water so they stay flexible and don’t dry out, then heat them one at a time on a hot skillet, around 10 seconds each side. Keep them in a clean tea towel to retain heat.
To build the taco, grab a tortilla, place fish in the middle, add shredded cabbage followed by chipotle mayo, pico de gallo and cucumber.