Baja-Style Beer Battered Fish Tacos

Instructions

1. Prepare the fish
   Pat the fish strips dry with paper towels and season lightly with salt. Place in the refrigerator while preparing the batter and slaw.
2. Make the cabbage slaw
   In a medium bowl, combine the shredded cabbage, chopped cilantro, and lime juice. Toss well and season with salt to taste. Set aside to allow flavors to meld while you prepare the other components.
3. Create the chipotle crema
   In a small bowl, mix the Mexican crema or sour cream with the minced chipotle pepper in adobo sauce. Add a pinch of salt and stir until well combined. Refrigerate until ready to serve.
4. Prepare the beer batter
   In a large bowl, whisk together the flour, baking powder, salt, cumin, and cayenne pepper. Slowly pour in the cold beer while whisking until you have a smooth batter with the consistency of pancake batter. Let rest for 5 minutes.
5. Heat the oil
   In a large, heavy pot or deep skillet, heat 2 inches of vegetable oil to 375°F (190°C). Line a plate with paper towels for draining the fried fish.
6. Fry the fish
   Working in batches, dip the fish strips into the beer batter, allowing excess to drip off, then carefully place in the hot oil. Fry until golden brown and crispy, about 2-3 minutes per batch. Transfer to the paper towel-lined plate and sprinkle with salt immediately.
7. Warm the tortillas
   While the fish is frying, warm the corn tortillas on a dry skillet or directly over a gas flame for about 30 seconds per side until soft and pliable. Keep warm by wrapping in a clean kitchen towel.
8. Assemble the tacos
   To serve, place a piece or two of fried fish in each warm tortilla. Top with cabbage slaw, a drizzle of chipotle crema, and garnish with lime wedges and avocado slices. Serve immediately while the fish is still hot and crispy.