Step 1: Prep the Fish and Batter - Cut your fish into 1-inch chunks. In a bowl, combine flour, chili powder, cumin, garlic powder, onion powder, salt, and black pepper. Slowly mix in beer or sparkling water until you achieve a smooth batter.

Step 2: Heat the Oil - In a large skillet, pour about an inch of vegetable oil. Heat over medium-high heat until shimmering but not smoking, about 5 minutes.

Step 3: Coat the Fish - Dip each fish piece into the batter until evenly coated and let the excess drip off.

Step 4: Fry the Fish - Carefully drop the battered fish into the hot oil, frying in batches for about 3-4 minutes on each side or until golden brown and cooked through. Remove with a slotted spoon and place on paper towels to drain excess oil.

Step 5: Warm the Tortillas - While the fish cooks, warm your corn tortillas in another skillet for about 30 seconds on each side until pliable.

Step 6: Make the Mango Salsa - In a bowl, mix together diced mango, red onion, cilantro, jalapeño, lime juice, and salt to taste.

Step 7: Assemble and Serve - Grab your warm tortillas, fill them with crispy fish, top with mango salsa, and enjoy!