Fish Tacos

• 1 ½ lb white fish fillets (cod or tilapia) (cut into strips)
• 1 cup all-purpose flour
• 1 cup beer (cold, pale lager)
• 1 tsp salt and pepper
• 12 corn tortillas (warmed)
• 2 cup cabbage (shredded)
• ½ cup sour cream
• 1 tbsp chipotle peppers in adobo (minced)
• 2 tbsp lime juice
• ¼ cup fresh cilantro
• 2 cup vegetable oil (for frying)
• 2 lime wedges (for serving)
• 1 tbsp hot sauce (optional)

How to Make It

1. 1

   Mix sour cream, chipotle, and 1 tbsp lime juice for chipotle crema. Season cabbage with remaining lime juice and salt.

2. 2

   Whisk flour, beer, salt, and pepper to make a smooth batter.

3. 3

   Heat oil to 375°F in a deep skillet.

4. 4

   Dip fish strips in batter and fry in batches 3-4 minutes until golden and crispy. Drain on paper towels.

5. 5

   Assemble tacos: tortilla, slaw, fish, chipotle crema, and cilantro.

6. 6

   Serve with lime wedges and hot sauce.