Main Ingredients For The Batter For The Toppings For The Chipotle Crema For The Pico De Gallo Salsa

For The Main

1. Heat the tortillas in a pan on the stovetop, in the microwave, or in the oven. Gather the toppings: shredded cabbage, diced avocado, and hot chili sauce. Mix together the ingredients for the crema and set aside.

For The Pico De Gallo Salsa

1. Combine all ingredients in a bowl for the pico de gallo salsa, starting with the juice of half a lime and adding more to taste, if desired.

For The Batter

1. Combine the flour, salt, and baking powder into a large bowl. Whisk in the beer until a smooth batter forms. Set aside.

Combined Ingredients

1. Cut the fish into thin strips. Heat the oil in a pan to 190°C (375°F). Dip the fish in the seasoned flour, shake off the excess, then dip into the batter. Fry for 2-2 ½ minutes or until golden brown. Drain the fish on paper towels and season with salt.
2. Serve the fish in warm tortillas with the prepared toppings.