Crispy Fish Tacos with Spicy Sweet-and-Sour Sauce



1 cup sour cream
1 tablespoon chopped fresh cilantro
1 tablespoon lime juice
1 teaspoon packed light brown sugar
1 chipotle chile in adobo sauce (from 7-oz can), chopped


1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon baking powder
1/4 teaspoon garlic powder
3/4 cup beer or nonalcoholic beer
1/4 cup ice-cold water
Vegetable oil
1 lb halibut, flounder or cod fillets, skin removed and fish cut into 5x3/4-inch strips
6 flour tortillas (12 inch)


2 cups shredded lettuce
3/4 cup salsa
1 avocado, pitted, peeled and sliced
1 cup shredded Monterey Jack cheese (4 oz)
1 lime, cut into 6 wedges
Fresh cilantro


In small bowl, mix all sauce ingredients well; set aside.

In large bowl, beat flour, salt, cumin, baking powder and garlic powder with wire whisk. Stir in beer and water until no dry flour mixture is visible.

Heat oven to 200°F (or set to warm). Line cookie sheet with foil. Place wire rack on lined cookie sheet and place in oven.
In 4-quart Dutch oven or deep fryer, heat 1 1/2 inches oil to 375ºF. Dip fish strips in batter and remove with tongs, holding fish strips over bowl so excess batter drips off. Lower fish strips into hot oil. Repeat with remaining fish strips. (Do not crowd pan; cook only as many fish strips at once that will fit in pan without touching each other.) Cook fish strips 4 minutes on one side until golden brown. Turn fish (flip fish away from you to avoid being spattered with hot oil) and cook 3 minutes on other side until golden. Remove fish from pan and place on wire rack on cookie sheet. Keep fish warm in oven while you prepare remaining strips.
To assemble tacos, place 1 or 2 fish strips on center of each tortilla. Top with about 2 tablespoons sauce, the lettuce, salsa, avocado, cheese, a squirt of lime juice and the cilantro.

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