Crispy Fish Tacos with Lime Crema

Step 1

Mince the garlic clove until the pieces are smaller than a grain of rice—about pencil-tip dots—then add to a small bowl with sour cream and lime juice; stir until smooth and combined.

Step 2

Place the raw cabbage in a separate small bowl and squeeze fresh lime juice over it, stirring to coat; set aside.

Step 3

Pat the fish fillets dry with paper towels by pressing gently on all surfaces until no visible moisture remains.

Step 4

Cut each fish fillet into 4 strips, slicing perpendicular to the spine so you create long, narrow pieces about 1 inch wide.

Step 5

Pour flour and beer into a medium bowl, then whisk together using a fork until the batter looks like thick pancake batter with no lumps.

Step 6

Pour 1 inch of neutral oil into a 10-inch skillet and set over medium-high heat until the oil shimmers and moves fast when you tilt the pan, about 2 minutes.

Step 7

Dip one fish strip into the batter to coat completely, then carefully lower it into the hot oil using tongs; repeat with remaining strips, working in two batches if needed to avoid crowding.

Step 8

Fry the first batch for 3–4 minutes, turning once halfway through with tongs, until the outside is golden brown like a caramel color and the coating no longer looks wet.

Step 9

Transfer the cooked fish to a clean plate lined with paper towels, then repeat with the remaining batch.

Step 10

Warm the tortillas in a dry 8-inch skillet over medium heat for 20 seconds per side, rotating with your fingers, until pliable and warm.

Step 11

Place one piece of fried fish in the center of each warm tortilla, then drizzle 2 teaspoons of lime crema directly over the fish.

Step 12

Top each taco with a small handful of the lime-dressed cabbage, then serve immediately.