Baja Fish Tacos

Instructions

1. Pat the fish dry and cut it into strips. In a bowl, whisk together the flour, cornstarch, chili powder, garlic powder, smoked paprika, salt, and black pepper.

2. In a separate bowl, whisk together the egg and sparkling water or beer.

3. Dip each fish strip into the wet mixture, then dredge it in the dry mixture, pressing lightly so the coating adheres.

4. Heat about ½ inch of oil in a skillet over medium-high heat. Fry the fish in batches for 3 to 4 minutes per side, until golden and cooked through. Drain on paper towels.

5. For an alternative cooking method, bake the coated fish at 425°F for 15 to 18 minutes, or air fry at 400°F for 10 to 12 minutes, until crisp and cooked through.

6. In a bowl, toss together the green cabbage, purple cabbage, carrots, cilantro, lime juice, and salt. Set aside.

7. In a small bowl, whisk together the mayonnaise, sour cream or Greek yogurt, hot sauce, lime juice, garlic powder, and salt until smooth.

8. Warm the tortillas in a dry skillet or directly over a gas flame until soft and lightly charred.

9. Assemble the tacos with slaw, crispy fish, Baja sauce, pico de gallo, avocado, and cilantro. Serve with lime wedges.