Crikey Crispy Fish Lunch Tacos Recipe - Seafood Portal

Ingredients

• 1 pound (450g) cod fillets, skinless, cut into 2-inch pieces
• 1 cup (125g) all-purpose flour, plus extra for dusting
• 1 teaspoon baking powder
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3/4 cup (180ml) cold beer or sparkling water
• Vegetable oil, for frying (approx. 3 cups / 700ml)
• 1/2 cup (120ml) sour cream
• 1/4 cup (60ml) mayonnaise
• 2 tablespoons fresh lime juice
• 1 tablespoon chopped fresh cilantro
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 8 small corn or flour tortillas
• 2 cups (approx. 150g) shredded green cabbage
• 1/2 cup (75g) thinly sliced red onion
• 1 avocado, pitted and sliced (optional)
• Lime wedges, for serving