Baja Crunch Fish Tacos

Prepare the chipotle crema by combining the sour cream, mayonnaise, minced chipotle pepper, adobo sauce, and 1 tablespoon of the lime juice in a small bowl. Whisk until smooth, then refrigerate until ready to serve.

Make the cabbage slaw by tossing the shredded cabbage with the apple cider vinegar, the remaining 1 tablespoon of lime juice, and a pinch of salt in a medium bowl. Set aside to lightly pickle while you prepare the fish.

Pat the cod strips thoroughly dry with paper towels. Season them on all sides with a light pinch of salt and pepper.

In a large bowl, whisk together the flour, cornstarch, baking powder, garlic powder, salt, and pepper. Pour in the cold beer and whisk until the batter is smooth but still slightly lumpy. A few small lumps are fine and will create extra crunch.

Pour the vegetable oil into a large heavy-bottomed skillet or Dutch oven to a depth of about 1.5 inches. Heat the oil over medium-high heat until it reaches 375 degrees Fahrenheit. Use a deep-fry thermometer to monitor the temperature.

Working in batches of 3 to 4 strips to avoid crowding the pan, dip each cod strip into the batter and let the excess drip off for a moment. Carefully lower the battered fish into the hot oil.

Fry the fish for 3 to 4 minutes, turning once halfway through, until the batter is deeply golden brown and the fish flakes easily. Transfer the fried fish to a wire rack set over a sheet pan and season with a light sprinkle of salt immediately.

Warm the corn tortillas by placing them directly over a gas burner flame for 15 to 20 seconds per side, or wrap them in a damp paper towel and microwave for 30 seconds.

Assemble each taco by laying a small handful of the pickled cabbage slaw onto a warm tortilla. Place one or two crispy fish strips on top. Drizzle generously with the chipotle crema, then add a few slices of avocado and a scattering of fresh cilantro.

Serve immediately with lime wedges on the side. Squeeze the lime over each taco just before eating.