Tacos de pescado estilo ensenada 
Cooking Instructions
- 1
Rinse the fish fillets and, if you like, squeeze the juice of half a lime over them.
- 2
Cut each fillet into strips (I cut each fillet into 3 pieces).
- 3
In a bowl, sift the flour and baking powder, add the spices: garlic salt, black pepper, and paprika, then pour in half the beer and mix.
- 4
Let the batter rest in the refrigerator for about 30 minutes.
- 5
Meanwhile, dice the tomatoes and onion into small cubes and finely chop the cilantro. Add salt and lime juice to make pico de gallo.
- 6
Thinly slice the cabbage and set aside.
- 7
Heat enough oil in a skillet until it bubbles. Dip the fish strips in the batter, then carefully add them to the hot oil.
- 8
Once golden brown, drain the fish on a bowl lined with paper towels to remove excess oil.
- 9
Serve the fish in tortillas and top with chipotle mayo (just mix mayonnaise and chipotle sauce), sliced cabbage, and pico de gallo!
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