Cut your fish into about 1" strips. (I like to cut the fish in strips so you have more battered surfaces.) Rub some of the spice mix over the fish.

Have your Jalapeno Creme Fraiche*, mango salsa, and your shredded cabbage topping ready before starting to fry your fish.

Prepare you batter and dip your fish strips into the batter a few pieces at a time. Deep fry in 375° oil until brown, crispy and done. Drain.

For the cabbage topping I simply shredded both the red and green cabbages as finely as possible, mix in a little fresh cilantro and if you want a little more heat add in a little chopped fresh jalapeno.

*If you don't want to make the Jalapeno Creme Fraiche, use sour cream with some fresh chopped jalapeno and a squeeze of lime juice. (see below how to make Creme Fraiche)

Mango Salsa:

2-3 mangos, peeled and chopped

1/2 red onion, chopped fine

1/2 c. chopped cilantro

1 red bell pepper, chopped

1-2 limes juiced

1-2 chopped jalapeno

1 Tbsp. balsamic vinegar

Mix all ingredients and refrigerate until ready to serve with your tacos.

Batter:

1 c. flour

2 Tbsp. cornstarch

1 tsp. baking powder

1/2 tsp. salt

1 egg

1 c. beer

Mix all dry ingredients and then add the beer and egg. Whisk until well blended. Dip your fish that has been sprinkled with the rub into batter and fry.

Rub:

3 Tbsp. salt

1 Tbsp. each chili powder, cumin, oregano, crushed red pepper, onion powder and garlic powder.

Mix all the seasonings and rub some on each side of your fish before putting in batter.

Jalapeno Creme Fraiche:

Jalapeno Creme Fraiche -- Take 1 cup whipping cream and stir in one tablespoon of buttermilk. Cover loosely with a paper towel or tea towel. Let set 24 hours on your counter. It will become very thick. Before refrigerating it, add in 1 large jalapeno pepper finely chopped and juice of one lime.