For: Fish Tacos

1. Cut the fish into eight strips weighing about 2 ounces (56g) and about ¾-inch thick.
2. Season the fish lightly with kosher salt.
3. Fill a Dutch oven or other tall heavy pot suitable for frying with about 3-inches of oil. Slowly preheat the oil to 350°
4. While the oil is heating prepare the beer batter by whisking together 1 cup of Cup4Cup flour with 1 teaspoon kosher salt and the cold beer. Whisk just until the batter comes together.
5. Dredge the fish in the remaining flour to coat all sides evenly then shake off the excess.
6. Dip the strips in the batter ensuring that they are well coated.
7. Fry the fish in the hot oil until golden and crisp, approximately 2-3 minutes.
8. Drain the fish well, assemble into tacos with the spicy lime crema and garnishes and serve immediately.

 For: Spicy Lime Crema

1. Whisk all of the ingredients together in a mixing bowl. Vary the hot sauce addition to adjust the spiciness to your taste.
2. This sauce should be prepared before frying the fish and chilled.

To Assemble:

1. Warm the tortillas in a low oven, grill or skillet
2. Place a piece of the fried fish in the center of the tortilla.
3. Spoon the spicy lime crema over the fish.
4. Garnish with the shredded cabbage, diced tomatoes and cilantro leaves.
5. Serve with lime wedges.