Ingredients:
1 pound firm white fish fillet, cut into 1 1/2-inch pieces
1 (12-ounce) bottle Mexican beer (or non-alcoholic option)
1 tablespoon Mexican seasoning
Vegetable oil
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon baking powder
1 cup Mexican beer (or non-alcoholic option)
1/2 teaspoon hot sauce
12 fresh corn tortillas, warmed
1 lime, cut into wedges
3/4 cup shredded queso blanco or Monterey Jack cheese
3 cups shredded green cabbage
1/2 red onion, cut into strips
Baja Sauce Ingredients and Preparation
1/2 cup sour cream
1/2 cup mayonnaise
2 teaspoons Mexican seasoning
1 small jalapeño pepper, seeded and diced
1/4 cup fresh lime juice
1/2 cup chopped fresh cilantro (optional)
Combine all ingredients; stir well.
Directions:
Place fish in a large heavy-duty zip-top plastic bag. Combine 12 ounces beer and Mexican seasoning in a bowl, stirring well. Pour beer mixture over fish; seal. Chill 2 to 3 hours.
Pour oil to depth of 1 1/2 inches into a deep skillet or Dutch oven; heat to 360°.
Combine flour and next 3 ingredients in a medium bowl. Whisk in 1 cup beer and hot sauce. Drain fish, discarding marinade. Coat fish in batter.
Cook fish in batches about 4 minutes or until done. Drain on paper towels.
Place 2 to 3 pieces of fish on each tortilla. Squeeze lime wedges over fish; top with remaining ingredients. Serve immediately.
