Baja Fish Tacos

I haven't been cooking as much as I would like - it was hard to do while I was teaching the night class. But now that I have a few weeks off before fall semester starts up, I plan on cooking up a storm.

This is a really good fish taco recipe from The Bon Appetit Cookbook. My aunt was still talking about these tacos a week later. I served the tacos along with some black beans, guacamole, and freshly made tortilla chips.
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Baja Fish Tacos

• 1/4 cup mayonnaise
• 1/4 cup ketchup
• 1/4 cup crema mexicana or sour cream
• 1 cup all purpose flour
• 1 teaspoon fine sea salt
• 1/2 teaspoon ground black pepper
• 1 cup dark beer, room temperature (I used Negra Modelo)
• 1 3/4 pounds halibut fillets (or other firm white fish such as cod, red snapper, or orange roughy) cut into 5 x 3/4 incih strips
• 1 lime, halved crosswise
• 12 white corn tortillas
• Vegetable oil for frying
  
• 1 1/2 cups shredded red cabbage
• 2 large tomatoes, chopped
• Lime wedges
• Hot pepper sauce

1. Mix the mayonnaise, ketchup, and crema or sour cream in a small bowl. Season to taste with salt and pepper.
2. Whisk the flour, salt, and pepper in a medium bowl. Pour in the beer, whisking until the batter is smooth. Let stand for 15 minutes.
3. Sprinkle the fish with salt and pepper. Squeeze the lime halves over each piece of fish. Let stand 15 minutes. Mix the fish into the batter.
4. Preheat the oven to 200 F. Heat a skillet over medium heat. Warm the tortillas in the skillet and wrap in foil or towels to keep warm.
5. Pour enough oil into a medium skillet to reach a depth of 1 inch. Heat the oil to 350 F. Add a few pieces of the batter-coated fish strips and fry until the batter is golden brown. Transfer the fish to a baking dish lined with paper towels and place in the oven to keep warm. Repeat with the remaining fish strips.
6. To serve, place 2 fish strips inside each warm tortilla and top with the sauce, cabbage, tomatoes, a squeeze of lime, and a dash of hot pepper sauce.