Baja Fish Burrito

Instructions

1. Prepare the slaw
   In a medium bowl, combine the shredded cabbage, 2 tablespoons of lime juice, and 2 tablespoons of Mexican crema or sour cream. Season with salt and pepper to taste. Mix well and refrigerate until ready to use.
2. Make the batter
   In a large bowl, whisk together the flour, chili powder, cumin, garlic powder, and a pinch of salt. Gradually add the beer or club soda, whisking until you have a smooth batter that's slightly thicker than pancake batter.
3. Prepare the fish
   Pat the fish strips dry with paper towels and season with salt and pepper. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C).
4. Fry the fish
   Dip the fish strips into the batter, allowing excess to drip off, then carefully place them in the hot oil. Fry in batches, turning once, until golden brown and crispy, about 2-3 minutes per side. Transfer to a paper towel-lined plate to drain.
5. Make the cream sauce
   Mix the remaining Mexican crema or sour cream with a pinch of salt, a squeeze of lime juice, and a dash of chili powder to create a drizzling sauce.
6. Assemble the burritos
   Warm the flour tortillas. Place a portion of the crispy fish in the center of each tortilla. Top with cabbage slaw, sliced avocado, and a sprinkle of fresh cilantro.
7. Finish and serve
   Drizzle with the cream sauce, fold in the sides of the tortilla, and roll up tightly to form a burrito. Optionally, you can lightly grill the sealed burrito on a pan for a minute on each side for a toasted exterior.