Make a fresh salsa (Pica De Gallo); in a bowl, toss together the tomatoes, onion, chilli, lime juice and 2 tsp Mexican Street Food Seasoning. In a separate bowl combine the yoghurt, mayonnaise and 2 tsp Mexican Street Food Seasoning.
In large bowl mix the plain flour and beer until smooth.
Dust the fish strips with the remaining Mexican Street Food Seasoning.
Heat around 1cm deep of oil in a pan, (oil is ready when a cube of bread turns golden brown in 30-35 seconds). Dip the fish strips into the batter, allow excess to drain then gently drop into hot oil. Cook until the batter is golden brown and the fish is cooked through. Repeat with the remaining fish and batter.
Serve the battered fish in the tortillas, topped with the fresh salsa (Pica De Gallo), yoghurt and lime wedges.