Directions

Instructions

1. In a medium bowl, whisk together the flour, baking powder, salt, and black pepper. Gradually whisk in the beer until the batter is smooth. Let the batter rest for 10 minutes.
2. Heat about 2 inches of vegetable oil in a deep skillet or pot over medium-high heat until it reaches 350°F (175°C).
3. While the oil is heating, pat the halibut fillets dry with paper towels. Dip each fillet into the batter, coating it completely, then carefully place it into the hot oil. Fry the fish in batches until golden brown and cooked through, about 3-4 minutes per side. Remove the cooked fish to a paper towel-lined plate to drain excess oil.
4. Warm the corn tortillas by heating them in a dry skillet or over an open flame until lightly charred and pliable.
5. To assemble the tacos, place a few pieces of fried halibut on each tortilla. Top with shredded cabbage, pico de gallo, and a drizzle of crema or sour cream. Squeeze a wedge of lime over each taco and garnish with fresh cilantro leaves.
6. Serve the Baja Fish Tacos immediately, with additional lime wedges on the side.