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For the yogurt sauce, in a small bowl stir together mayonnaise, yogurt, lime juice, chile pepper, oregano, cumin, the 1/8 teaspoon salt, and the 1/8 teaspoon black pepper. Cover and chill until needed.
Thaw fish if frozen. Place fish on paper towels to drain; pat dry with additional paper towels. Cut fish pieces lengthwise into 1-inch-wide strips; cut strips into bite-size pieces. Set fish aside.
For the batter, in a medium bowl combine the flour, the 1/2 teaspoon salt, and the 1/4 teaspoon black pepper. Slowly add the beer, stirring until the batter is thick and slightly bubbly. Set batter aside.
Preheat oven to 200°F. Pour vegetable oil into a 12-inch skillet to a depth of 1 inch. Heat oil over medium heat until temperature of oil is 365°F. (Having the oil at 365°F is important to cook the fish evenly without burning the batter or having it become greasy. Use a deep-fat thermometer to make sure the oil is the right temperature before you start frying the fish and adjust the heat as needed to maintain the correct temperature.)
Working with one-third of the fish at a time, dip each piece into the batter, turning fish to coat evenly. Carefully lift fish from batter and briefly hold over bowl to let excess batter drip off. Quickly add fish to hot oil and cook for 3 to 5 minutes or until coating is golden brown and fish flakes easily when tested with a fork, turning pieces once during cooking. Transfer pieces to a wire rack placed over a paper towel-lined baking sheet. Keep fried fish warm in the 200°F oven while frying the remaining fish.
Divide fish among the tortillas. Top fish with cabbage. Serve with yogurt sauce and lime wedges.