Ensenada-Style Fish Tacos - Rick Bayless

Ingredients

• 2 garlic cloves, peeled
• Salt
• 1/2 teaspoon Mexican oregano
• 1/2 teaspoon fresh black pepper
• 1 teaspoon yellow mustard (like French's)
• 1 teaspoon concentrated chicken base or chicken-flavor powdered bouillon
• 1 cup beer, sparkling water or water
• 1 cup all-purpose flour (or use cake flour for a slightly lighter crust)
• 1 teaspoon baking powder
• 1/3 cup mayonnaise
• 1/3 cup Mexican crema, crème fraiche or sour cream
• about 1/4 cup milk
• 1 cup (or more) thinly sliced cabbage (I like Napa cabbage best)
• About 1 cup salsa (Chopped Tomato-Green Chile Salsa, Toasted Arbol Chile Salsa, Roasted Green Chile Salsa, or even one of the Mexican hot sauces like Tamazula or Valentina)
• 2 or 3 limes, cut into wedges
• Vegetable oil to a depth of 1 1/2 inches for frying
• 1 pound boneless, skinless fish filets (practically anything will work, but I like larger-flake, lighter-flavor fish best for this preparation—think halibut, sea bass, grouper, cod and the like)
• 12 warm corn tortillas