Fish tacos

1. Adjust oven rack to middle position, and heat oven to 200 degrees. Pour oil in large Dutch oven until it measures 1 inch deep. Heat oil over medium-high heat until it reaches 375 degrees.
Meanwhile whisk flour, salt, cumin, pepper and cayenne together in a large bowl. When the oil is almost ready, whisk the beer into the flour mixture until completely smooth.
Wrap a stack of tortillas in foil and warm on a baking sheet in the 200-degree oven.
Pat the fish dry with paper towels. Then add half the fish to the batter and stir gently to coat. Use tongs to lift the fish pieces from the batter one at a time, and add to hot oil.
Fry, stirring the fish gently to prevent the pieces from sticking together, until golden brown (about 5 minutes).
Remove the fish from the oil and drain on paper towels. Transfer to wire rack set over cookie sheet and keep warm in the oven. Cook the remaining fish.
Smear each tortilla with chipotle mayo, then sprinkle with 1/4 cup lettuce and 2 Tbsp tomatoes. Add 1 piece of fish to each tortilla and fold tortilla over the fish.
Serve with lime wedges.