Baja Fish Tacos

Step by stepInstructions

1. Whisk the flour, cornstarch, baking powder, and salt in a wide bowl, then whisk in the ice-cold beer until the batter is smooth and the consistency of thin pancake batter. Let it rest while the oil heats; a cold batter makes a crisper crust.
2. Season the fish strips with salt and pat them dry.
3. Pour oil to a depth of about an inch into a heavy skillet and heat until a drop of batter sizzles and floats immediately.
4. Working in batches, dip the fish strips into the batter, letting the excess drip off, and lower them into the hot oil. Fry until deep golden and crisp, about three to four minutes, turning once. Drain on paper towels and keep warm.
5. Whisk the crema with the mayonnaise and lime juice until smooth; season with a pinch of salt.
6. Warm the tortillas on a dry comal or griddle until pliable and lightly toasted.
7. Build each taco with a couple of fish strips, a handful of cabbage, a drizzle of crema, a spoonful of salsa fresca, and cilantro. Serve at once with lime wedges.