Baja Beer-Battered Tacos with Street Corn Slaw

Ingredients:

• 1 lb white fish (cod or halibut)
• 3/4 cup flour
• 1/4 cup cornstarch
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 cup cold beer
• Oil for frying
• 2 cups shredded cabbage
• 1/2 cup corn kernels (canned or roasted)
• 2 tablespoons mayo
• 1 tablespoon sour cream
• 1/4 cup crumbled cotija or feta cheese
• Lime wedges, tortillas

Instructions:

1. Heat oil in a skillet or deep pan.
2. Whisk flour, cornstarch, cumin, and chili powder. Add beer and mix to a smooth batter.
3. Dip fish in batter, fry until golden and crispy. Drain on paper towels.
4. Mix cabbage, corn, mayo, sour cream, and cheese for slaw.
5. Load tortillas with fish and slaw. Squeeze lime over top.

Tip: You can make the slaw a day ahead—just keep it chilled.