Cut fish into evenly sized strips (big or small doesn't matter, as long as they fit in your tortilla). Place the fish in a dish and squeeze a lime over it (or 2 Tbsp of lime juice)

Add the garlic, cumin, chili powder, and vegetable oil and a few dashes of salt & pepper for seasoning. Mix until marinade evenly coats the fish. Place in fridge for at least 15 minutes to marinate.

While fish is marinating, mix together cabbage, onion, mango and cilantro in a large bowl and add 2 tbsp of lime juice.

Drizzle 1 tbsp of oil over cabbage mixture and season with salt and pepper. Mix together and set aside for at least 15 minutes.

For white sauce: in bowl, combine yogurt and mayonnaise. Gradually stir in lime juice until consistency is slightly runny. Season with jalapeno, capers, orageno, cumin, dill, cayenne, and salt if needed.

Cook fish on oiled grill or pan over medium-high heat for about 2.5 minutes per side (flip once it turns white and opaque; it is done when you can flake it apart and it is opaque all the way through)

place a piece of fish in tortilla wrap and then add slaw and white sauce. Garnish with avocado, tomatoe, and salsa if desired.

If frying fish: Put some flour onto a plate. Dredge the fish fillets in the flour thoroughly. Measure flour, baking soda, salt and pepper into a large roomy bowl. Add the beer gradually, stop when you have a thick coating type of batter. Whisk thoroughly until it is smooth and there are no lumps. Add some lime juice if desired. Mix thoroughly again. Coat the fish fillets in batter and let the excess drip off before placing them in hot oil (about 325 Fahrenheit for 2-3 minutes).