Then cut the fish into strips, season with salt and pepper, coat them in flour, and then dip them in the batter.

In a pan, heat enough oil and add the fish strips with the batter. Let them brown a little so the fish is not raw.

For the salsas, finely chop the cabbage and grate the carrot. Mix them with previously disinfected cabbage, add cream and mayonnaise to taste, and a little salt. For the pico de gallo, chop onion, tomato, and cilantro, and leave it natural. For the dressing, just mix mayonnaise with ground chipotle, nothing else needed. Finally, assemble the tacos with warm corn tortillas.