The Ultimate Baja-Style Fish Tacos

Prepare the Slaw: Combine cabbage, carrots, mayonnaise, lime juice, vinegar, sugar, salt, and pepper in a bowl. Mix well and set aside to allow flavors to meld.

Make the Lime Crema: Whisk together sour cream, lime juice, water (if needed), and salt in a small bowl. Adjust consistency to your liking. Set aside.

Prepare the Fish Batter: Whisk together flour, baking powder, salt, and pepper in a large bowl. Gradually whisk in the cold beer (or sparkling water) until just combined. Do not overmix.

Heat the Oil: Heat vegetable oil in a large pot or deep fryer to 350°F (175°C). Use a thermometer to ensure accurate temperature.

Fry the Fish: Dredge each fish strip in flour, then dip it into the batter, coating it completely. Carefully lower the battered fish into the hot oil. Fry for 2-3 minutes per side, or until golden brown and cooked through (internal temperature reaches 145°F/63°C).

Drain the Fish: Remove the fried fish with a slotted spoon or spider and place on a plate lined with paper towels to drain excess oil.

Warm the Tortillas: Warm the corn tortillas on a griddle or pan until pliable and slightly charred.

Assemble the Tacos: Fill each tortilla with fried fish, slaw, and lime crema.

Garnish and Serve: Garnish with chopped cilantro and serve immediately with lime wedges.