Baja Fish Tacos with Cabbage and Avocado Crema

Method

1. Toss the shredded cabbage with lime juice and a pinch of the salt. Set aside while you prepare the fish and crema.

   200 g cabbage2 tbsp lime juice⅛ tsp salt

2. Blend or mash the avocado with sour cream, garlic, a little salt, and black pepper until smooth enough to dollop.

   1 avocado8 tbsp sour cream1 clove garlic⅛ tsp salt¼ tsp black pepper

3. Whisk the flour, baking powder, remaining salt, and cold beer into a light batter. Keep a little extra flour aside for dredging if needed.

   125 g flour1 tsp baking powder0.3 tsp salt180 ml beer

4. Pat the fish dry. Lightly dust the pieces with flour, then dip them in the beer batter to coat.

   500 g white fish fillets

5. Heat the vegetable oil in a deep skillet over medium-high heat. Fry the battered fish in batches until crisp, golden, and cooked through, about 2–3 minutes per side. Drain on a rack or paper towels.

   500 ml vegetable oil

6. Warm the tortillas until pliable.

   8 tortillas

7. Fill each tortilla with crispy fish, tangy cabbage, avocado crema, cilantro, and a squeeze of lime. Serve immediately.

   4 tbsp cilantro1 lime wedges

Per serving, estimated: 520 kcal · 28 g protein · 48 g carbs · 24 g fat