Baja-style fish tacos (Tacos de pescado estilo Baja)

1. For the chipotle cream, mix the sour cream, mayonnaise, finely chopped chipotle and the juice of one lime until smooth, and chill.

2. Slice the cabbage hair-thin and toss with a pinch of salt and a little lime juice so it softens slightly.

3. Cut the fish fillet into finger-thick strips 8-10 cm long, pat dry with kitchen paper and season with salt.

4. In a bowl, mix the flour with the baking powder and a pinch of salt, then gradually pour in the cold beer and whisk to a smooth batter with the consistency of pancake batter.

5. Heat the oil in a deep pan to 180 °C; dip the fish strips one by one into the batter, let the excess drip off and fry in batches for 3-4 minutes until golden and crisp; lift onto kitchen paper.

6. Warm the tortillas in a dry pan, top with cabbage and 1-2 pieces of fish, drizzle with the chipotle cream and serve at once with coriander and lime wedges.

Tip: The batter is lightest and crispest when the beer is ice-cold – put it in the fridge an hour beforehand; the alcohol in the beer cooks off during frying.