Baja Crispy Fish Tacos wi Lime Sauce

1.Prepare the Creamy Lime Sauce: In a small bowl, whisk together the mayonnaise, crema (or sour cream), lime juice, chipotle powder, garlic powder, and salt until smooth. Taste and adjust seasoning if necessary. Cover and refrigerate until ready to serve.

2.Prepare the Cabbage Slaw: In a medium bowl, combine the shredded green and red cabbage, cilantro, lime juice, and salt. Toss gently to combine. Set aside to allow the flavors to meld.

3.Prepare the Fish Batter: In a large bowl, whisk together the flour, cornstarch, baking powder, salt, and pepper. Gradually pour in the cold beer, whisking until a smooth, thick pancake-like batter forms. Do not overmix; a few small lumps are acceptable.

4.Heat the Oil: Pour 5-7 cm of vegetable oil into a deep, heavy-bottomed pot or Dutch oven. Heat the oil over medium-high heat until it reaches 180°C (350°F).

5.Batter and Fry the Fish: Pat the fish strips completely dry with paper towels. Working in batches, dip each fish strip into the batter, ensuring it is fully coated. Carefully lower the battered fish into the hot oil, ensuring not to crowd the pot.

6.Cook the fish for 3 to 4 minutes per side, turning once, until the batter is golden brown, crispy, and the fish is cooked through. Remove the fish with a slotted spoon and transfer it to a wire rack lined with paper towels to drain excess oil. Season immediately with a pinch of salt.

7.Warm the Tortillas: Heat the corn tortillas on a dry skillet or comal over medium heat for about 30 seconds per side until soft and pliable. Keep them warm in a tortilla warmer or wrapped in a clean kitchen towel.

8.Assemble the Tacos: Place 2-3 pieces of crispy fish on each warm tortilla. Top generously with the cabbage slaw, then drizzle with the creamy lime sauce. Serve immediately with extra lime wedges on the side.