Ingredients

• 450 gms (1 lb) White fish fillets
• 240 mls (1 cup) All-purpose flour
• 1 tbsp Cornstarch
• 1 tsp Baking powder
• 1 tsp Salt
• 240 mls (1 cup) Beer
• 8 Corn tortillas
• 480 mls (2 cups) Shredded cabbage
• 4 Lime wedges
• 480 mls (2 cups) Vegetable oil (for frying)
• 240 mls (1 cup) Mayonnaise
• 240 mls (1 cup) Sour cream
• 2 Chipotle peppers in adobo sauce
• 1 tbsp Lime juice
• 1 Garlic clove
• 0.5 tsp Salt (for crema)

Instructions

1. Prepare the chipotle lime crema by blending mayonnaise, sour cream, chipotle peppers in adobo sauce, lime juice, garlic clove, and salt in a food processor until smooth. Set aside.
2. Cut fish fillets into bite-sized pieces. In a bowl, combine flour, cornstarch, baking powder, and salt. Gradually add beer, whisking until smooth.
3. Heat vegetable oil in a large pot over medium-high heat until thermometer reads 350°F (175°C).
4. Dip fish pieces into the batter, letting excess drip off, and carefully place into hot oil. Fry until golden and crispy, about 3-4 minutes. Remove and drain on paper towels.
5. Warm corn tortillas in a dry skillet or microwave.
6. Assemble the tacos by placing a few pieces of fried fish onto each tortilla. Top with shredded cabbage and a generous drizzle of chipotle lime crema.
7. Serve immediately with lime wedges on the side.

Notes

• These fish tacos are best served immediately to keep the crispy texture of the fish.
• You can use any white, flaky fish like cod, halibut, or tilapia.