Crispy Fish Taco Bowls My Baja Secret with Lime Crema -…

Ingredients

• 1 cup (120g) all-purpose flour, plus extra for dredging
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup (240ml) ice-cold lager beer
• 1.5 lbs (680g) skinless, boneless white fish fillets (cod, tilapia, or halibut), cut into 2-inch pieces
• Vegetable oil, for frying (about 4 cups / 960ml)
• 1/2 cup (120g) sour cream
• 1/4 cup (60ml) mayonnaise
• 2 tablespoons fresh lime juice
• 1 tablespoon chopped fresh cilantro (coriander)
• 1/4 teaspoon salt
• 4 cups (400g) shredded green cabbage
• 1 cup (100g) shredded carrots
• 1/4 cup (60ml) apple cider vinegar
• 2 tablespoons olive oil
• 1 tablespoon honey or maple syrup
• Salt and pepper to taste
• 2 cups (400g) cooked white rice (jasmine or basmati)
• 2 ripe avocados, pitted and sliced
• 1/4 cup (30g) chopped red onion
• Lime wedges, for serving
• Optional: hot sauce, extra cilantro for garnish