"Crispy, beer-battered fish rests in a crema sauce with fresh toppings."
vegetable oil for frying
for Baja sauce:
½ cup Mexican crema
2 tablespoons adobo sauce
grated zest of 1/2 lime
juice of 1/2 lime
for beer batter:
1 cup all-purpose flour
1 tablespoon cornstarch
1 teaspoon kosher salt
½ teaspoon ground black pepper
1 cup light beer (such as a lager or pale ale)
1 ½ pounds whitefish fillets, cut into 4 × 1-inch strips
salt and ground black pepper as desired
12 5-inch tortillas, warmed
2 cups finely shredded cabbage
chopped fresh cilantro, for garnishing
Pico de Gallo, for serving
Salsa Verde, for serving
lime wedges, for serving
Pour the oil into a large deep skillet to a depth of 1 inch. Heat the oil until a deep frying thermometer registers 360°F, or the end of a wooden spoon sizzles when dipped into the hot oil.
To make the Baja sauce: In a small bowl, stir together all the ingredients until smooth. Set aside until ready to use.
To make the beer batter: In a wide shallow bowl, combine the flour, cornstarch, salt, and pepper. While whisking, gradually pour in the beer until smooth and well-blended.
To make the tacos: Season the fish all over with salt and pepper. Working in batches, dip the fish into the beer batter and coat evenly on all sides. Fry in the hot oil for about 2 minutes per side until golden brown and cooked through, when it flakes easily with a fork. Transfer to paper towels to drain.
Arrange the tortillas on plates and spread a couple spoonfuls of Baja sauce down the center of each. Top with equal portions of fish, cabbage, and cilantro. Serve with Pico de gallo, Salsa Verde, and lime wedges on the side.
Note: Adobo sauce can be found in the Hispanic food aisle of well-stocked supermarkets. Chipotle chiles are often sold canned in adobo sauce, and you can simply use this sauce for the recipe.