Baja-Style Fish Tacos

In a bowl, mix shredded cabbage, lime juice, mayo, chopped cilantro, salt, and grated carrot (if using). Toss until everything is coated. Let it chill in the fridge while you prepare the rest — this helps the flavors meld and the cabbage soften just enough while staying crisp.

In a mixing bowl, whisk together the flour, cornstarch, baking powder, salt, and paprika. Slowly pour in the cold beer while whisking until you get a thick, smooth batter — it should coat a spoon but still drip slowly. Cold liquid helps the batter puff up when fried.

Heat oil in a deep skillet or saucepan to 375°F (190°C). Cut the fish into small strips or chunks. Dip each piece into the batter, letting excess drip off, then gently slide into the hot oil. Fry 3–4 pieces at a time for 3–4 minutes, turning once, until golden and crispy. Drain on paper towels.

In a small bowl, combine mayonnaise, finely chopped chipotle pepper, and a splash of lime juice. Stir well and adjust spice to taste. This creamy, smoky sauce adds bold flavor and balances the crispiness of the fish.

Warm the corn tortillas in a dry pan or over a flame until soft and slightly charred. Lay a few pieces of crispy fish in each tortilla. Top with a spoonful of cabbage slaw, a drizzle of chipotle sauce, and any extras like avocado or cilantro. Serve immediately with lime wedges on the side.