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Ingredients
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For the Crispy Fish
For the Cabbage Slaw
For the Lime Crema
For Assembly
Method
For the Crispy Fish
- 1
Prepare the Batter
In a large mixing bowl, combine the flour, cornstarch, baking powder, salt, and cayenne pepper. Gradually whisk in the cold beer until the batter is smooth and has no lumps. Let it rest for about 10 minutes.
- 2
Heat the Oil
In a large skillet or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 3
Fry the Fish
Dip the fish fillets into the batter, allowing any excess to drip off. Carefully place the battered fish into the hot oil, cooking in batches if necessary. Fry for about 4-5 minutes or until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
For the Cabbage Slaw
- 4
Mix the Slaw Ingredients
In a large bowl, combine the sliced cabbage, grated carrot, and chopped cilantro. In a small bowl, whisk together the lime juice, olive oil, and salt. Pour the dressing over the cabbage mixture and toss until well combined. Set aside to let flavors meld.
For the Lime Crema
- 5
Make the Lime Crema
In a small bowl, mix together the sour cream, mayonnaise, lime juice, and salt. Adjust seasoning to taste. Refrigerate until ready to use.
For Assembly
- 6
Assemble the Tacos
Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side until pliable. Place a piece of crispy fish on each tortilla, top with cabbage slaw, drizzle with lime crema, and garnish with lime wedges.