Baja Fish Tacos with Chipotle Crema

• Chipotle crema

• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1–2 chipotle peppers in adobo, minced, plus 1 tsp adobo sauce
• 1 tbsp lime juice
• 1/4 tsp kosher salt

• Slaw

• 3 cups finely shredded green cabbage
• 1/4 cup chopped cilantro
• 1 tbsp lime juice
• 1/2 tsp kosher salt

• Fish

• 1 1/2 lb firm white fish (cod, mahi-mahi or halibut), cut into 1x4-inch strips
• 1 cup all-purpose flour
• 1/4 cup cornstarch
• 1 tsp baking powder
• 1 tsp chili powder
• 1 tsp kosher salt
• 1 cup cold sparkling water or Mexican lager
• Neutral oil, for frying

• To serve

• 12 corn tortillas, warmed
• 1 avocado, sliced
• Pickled red onions and lime wedges

1. 1Stir the crema ingredients together. Toss the slaw ingredients together. Chill both.
2. 2Heat 1 1/2 inches of oil in a heavy pot to 375°F (190°C). Set a wire rack over a baking sheet.
3. 3Whisk the flour, cornstarch, baking powder, chili powder and salt. Whisk in the sparkling water until just combined. A few lumps are fine.
4. 4Pat the fish dry and season lightly with salt. Dip a few pieces at a time in the batter, let the excess drip off and lower into the oil. Fry until golden and crisp, 3–4 minutes, turning once. Drain on the rack and keep frying in batches, letting the oil return to temperature between batches.
5. 5Fill warm tortillas with fish, slaw, avocado and pickled onions. Drizzle with chipotle crema and serve with lime wedges.

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