- Small corn tortillas, two per taco
For the fish:
- 2 firm, white fish fillets, cut into strips
- 1 C. rice flour
- 1/2 tsp. each: paprika, cayenne, chile powder, chipotle powder, garlic powder, oregano, salt, pepper
- 1/2 bottle of beer (more if needed to get a thick pancake batter consistency)
- Oil for frying
For the slaw:
For the pico de gallo:
- 3 tomatoes, chopped
- 1/2 white onion, chopped
- 1 clove garlic, minced
- 1 jalapeño, seeded and chopped
- handful of chopped cilantro (about 1/4-1/2 cup)
- 1/2 lime, juiced, zested
- salt & pepper to taste
For the white sauce:
- 1/2 C. sour cream (or greek yogurt)
- 1/2 C. mayonnaise
- 1/2 lime, juiced
- Opt: 1/2 tsp. chipotle puree or a couple shakes of chipotle or chile powder
Garnish: Lime wedges, chopped cilantro, if desired