Baja Style Mexican Food

Ingredients

• Avocado (1, sliced)
• Salsa (1/4 cup)
• Sour cream (1/4 cup)
• Mayonnaise (1/4 cup)
• Lime (1, juiced)
• Cilantro (1/2 cup, chopped)
• Cabbage (2 cups, shredded)
• Corn tortillas (8)
• Vegetable oil (for frying)
• Mexican beer (1 cup)
• Black pepper (1/2 teaspoon)
• Salt (1/2 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 over medium-high heat.
4. Dip each fish fillet into the batter, allowing any excess to drip off, and carefully place it into the hot oil.
5. Fry the fish for about 4-5 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, lime juice, mayonnaise, sour cream, and salsa. Mix well to make the slaw.
7. Warm the corn tortillas in a dry skillet or on a grill until soft and pliable.
8. To assemble the tacos, place a few pieces of fried fish on each tortilla, top with the slaw, and garnish with sliced avocado.
9. Serve immediately and enjoy!