Baja Fish Tacos

Ingredients:

For the fish

• 2lbs White Fish (I like Basa, you can also use Tilapia, Haddock, Cod, etc.)

• 1/2 Lime, juiced

• 1 1/2 cup All Purpose Flour

• 1 bottle of Beer - 12oz (I like using a Lager)

• 1 1/2 tsp Baking Powder

• 2 tsp Cayenne Powder

• 1 tsp Chilli Powder

• 2 tsp Garlic Powder

• 1 1/2 tsp Dried Oregano

• 1 tsp Black Pepper

• 2 tsp Salt

• Oil for frying

Taco Sauce

• 1/3 cup Mayonnaise

• 1/2 cup Sour Cream

• 2 cloves Garlic, minced

• 2 tbsp Sriracha

• 1/2 Lime, juiced

• Salt

Taco Assembly

• Corn Tortillas

• Shredded Purple or White Cabbage

• Pico de Gallo

• Lime Wedges

Method:

1. Cut the fish length wise in half, then width wise. Each fillet should get 4 pieces, about 3-inches long. Pat the fish dry with paper towel, season with salt, pepper and lime juice. Set aside.

2. In a large bowl, add the flour and spices. Whisk to combine, then add the beer. The batter should have the same consistency as pancake batter. If needed, add more beer. Rest for 15 minutes.

3. Meanwhile, prepare the sauce. Mix together the mayonnaise, sour cream, garlic, lime juice and salt. Add the sriracha, little at a time, until your desired spice level is reached.

4. Heat the oil over medium high. Coat each piece of fish in the batter. Test the oil with a wooden spoon, bubbles will appear around if the oil is heated through. Fry each piece of fish for approximately 5-7 minutes, flipping halfway. Set aside on paper towels to absorb excess oil.

5. Heat up the corn tortillas over direct heat or grill.

6. Assemble tacos: (Suggested) Place 1-2 pieces of fish in each tortilla, depending on the size. Top with shredded purple cabbage and pico de gallo. Transfer the sauce to a squeeze bottle or ziplock bag and drizzle over the tacos.

7. Serve warm with a lime wedge & enjoy.

(This is when I made these tacos awhile ago!)