Baja Fish Tacos

Ingredients

• Salt (to taste)
• Cayenne pepper (1/4 teaspoon)
• Garlic powder (1/2 teaspoon)
• Mayonnaise (1/4 cup)
• Sour cream (1/2 cup)
• Lime (1, juiced)
• Red onion (1/2 cup, thinly sliced)
• Cilantro (1/2 cup, chopped)
• Cabbage (2 cups, shredded)
• Corn tortillas (8)
• Vegetable oil (for frying)
• Beer (1 cup)
• Black pepper (1/2 teaspoon)
• Salt (1 teaspoon)
• Baking powder (1 teaspoon)
• Cornstarch (1/4 cup)
• All (purpose flour - 1 cup)
• White fish fillets (such as cod or tilapia) (1 lb)

Instructions

1. In a large bowl, whisk together the flour, cornstarch, baking powder, salt, and black pepper.
2. Slowly pour in the beer while whisking until the batter is smooth and thick.
3. Heat vegetable oil in a deep pot or skillet to 375°F (190°C).
4. Dip each fish fillet into the batter, allowing any excess to drip off, then carefully place it into the hot oil.
5. Fry the fish for 3-4 minutes on each side, or until golden brown and crispy. Remove from the oil and drain on paper towels.
6. In a separate bowl, combine the shredded cabbage, chopped cilantro, sliced red onion, and lime juice. Toss to combine.
7. In a small bowl, mix together the sour cream, mayonnaise, garlic powder, cayenne pepper, and salt to make the lime crema.
8. Warm the corn tortillas in a dry skillet or on a grill until pliable.
9. To assemble the tacos, place a few pieces of fried fish on each tortilla, top with the slaw, and drizzle with the lime crema.
10. Serve immediately and enjoy!