In a medium bowl, combine diced mangoes, red onion, cilantro, and minced jalapeño. Add lime juice and salt, then mix and set aside for at least 10 minutes.

In a large mixing bowl, whisk together flour, chili powder, cumin, garlic powder, onion powder, salt, and black pepper. Gradually pour in beer or sparkling water, stirring until smooth.

Heat oil in a pot to 350°F. Cut fish into 1-inch strips, dip in batter, and fry in batches for 3-4 minutes until golden brown. Drain on a wire rack.

Warm the tortillas in a dry skillet for 30 seconds on each side. Keep wrapped in a cloth to retain heat.

Assemble tacos with warm tortillas, crispy fried fish, and mango salsa. Serve with lime wedges.