Ingredients

1 pound Halibut [cut in slices]

1/2 teaspoon Salt

1 cup Flour

1/4 teaspoon Cayenne Pepper

1 Egg

1 cup Beer [lager]

1/2 cup Mayonnaise

1/2 cup Sour Cream

1 Lime [juice of]

2 Limes [cut into wedges]

1 teaspoon White Vinegar

1 Jalapeno [seeded. minced]

1/4 cup Cilantro [chopped]

1/2 cup Canola Oil

8 Tortillas [flour, small]

1/2 cup Cabbage [shredded]

1 Avacado [sliced]

Preparation

  1. In a large mixing bowl, generously salt, halibut and set aside. Meanwhile, prepare batter for fish: In a large mixing bowl, add flour, cayenne, salt, egg, and beer. Stir together until well mixed and set aside at room temperature.

  2. In a small mixing bowl, mix together mayonnaise, sour cream, lime juice, vinegar, 1/2 teaspoon salt, jalapeño, and cilantro; refrigerate until ready to serve

  3. In a large pot, preheat oil to 350°. Dip fish into batter and allow excess batter to drip off before adding to oil. Fry fish, flipping to ensure it’s evenly browned, 4 to 5 minutes, then place on a paper towel-lined plate and season with salt.

  4. Warm tortillas in a dry skillet. Serve tacos with crema and garnish with cabbage, avocado, cilantro, and lime.