Crispy Baja Fish Tacos with Lime Crema

Ingredients

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

Instructions

1. In a large mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, black pepper, and cayenne pepper until well combined.
2. Gradually pour in the beer while whisking continuously until the batter is smooth and thick enough to coat the back of a spoon. Let it rest for about 10 minutes.
3. In a deep pot or skillet, heat vegetable oil to 375°F (190°C) for frying.
4. Pat the fish fillets dry with paper towels, then dip each fillet into the batter, allowing any excess to drip off.
5. Carefully place the battered fish into the hot oil and fry for 3-4 minutes on each side, or until golden brown and crispy. Use a slotted spoon to remove them 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 together until evenly coated.
7. For the lime crema, mix together the sour cream, mayonnaise, garlic powder, cayenne pepper, and a pinch of salt in a small bowl until smooth.
8. Warm the corn tortillas in a dry skillet or on a grill until they are pliable.
9. To assemble the tacos, place a few pieces of the crispy fish on each tortilla, top with the slaw, and drizzle generously with lime crema.
10. Serve immediately while the fish is still hot and crispy, and enjoy the delightful explosion of flavors!