Baja Fish Tacos: Battered, Fried, Delicious - Chili Pepper Madness

Name: Baja Fish Tacos: Battered, Fried, Delicious - Chili Pepper Madness
Ingredients: ½ cup mayo; ½ cup Mexican crema (or use sour cream); 1 tablespoon lime juice (about ½ a small lime); 1 teaspoon of your favorite hot sauce (sriracha is great here); 1 teaspoon garlic powder (or 1-2 fresh cloves, minced); Pinch of salt; 1 cup all-purpose flour; 1 teaspoon cayenne (or use paprika for a milder heat); 1 teaspoon garlic powder; ½ teaspoon baking powder; ½ teaspoon salt + more for finishing; 2/3 cup Mexican lager (+ more as needed); 1 quart canola or vegetable oil; 1 pound firm white fish fillets (I used mahi mahi, but try any firm white fish, such as cod or halibut); 8 corn tortillas (warmed); 2 cups finely shredded cabbage; 1 avocado (thinly sliced); Jalapeno slices (optional, for some heat and flavor); Fresh chopped cilantro; Extra limes

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This Baja fish tacos recipe serves up mahi mahi coated with beer batter and fried golden, topped with crunchy slaw and homemade creamy fish taco sauce.

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Ingredients

½ cup mayo
½ cup Mexican crema (or use sour cream)
1 tablespoon lime juice (about ½ a small lime)
1 teaspoon of your favorite hot sauce (sriracha is great here)
1 teaspoon garlic powder (or 1-2 fresh cloves, minced)
Pinch of salt
1 cup all-purpose flour
1 teaspoon cayenne (or use paprika for a milder heat)
1 teaspoon garlic powder
½ teaspoon baking powder
½ teaspoon salt + more for finishing
2/3 cup Mexican lager (+ more as needed)
1 quart canola or vegetable oil
1 pound firm white fish fillets (I used mahi mahi, but try any firm white fish, such as cod or halibut)
8 corn tortillas (warmed)
2 cups finely shredded cabbage
1 avocado (thinly sliced)
Jalapeno slices (optional, for some heat and flavor)
Fresh chopped cilantro
Extra limes