These SoCal-inspired tacos feature the crispiest fried fish and will make you want to grab a surfboard and hit the waves.
1/4 cup cilantro
2 cups shredded red cabbage
1 1/4 lbs skinless snapper or sea bass fillets
1 cup all-purpose flour
2 tbsp cornstarch
1/4 tsp baking powder
1 cup cold seltzer
1/2 cup vegetable oil
8 small (6-inch) corn tortillas
Arrange a wire rack on a large sheet of foil. Chop the cilantro. In a medium bowl, toss cilantro and cabbage with juice of 1 lime and salt.
Cut the fish into ¾ x 3-inch strips. Season with salt. In a medium bowl, whisk the flour, cornstarch, and baking powder. Stir in the seltzer just until combined.
In a 12-inch skillet, heat the oil on medium-high until hot but not smoking. Dip 1 fish piece in batter, letting excess drip off, and gently add to hot oil. Repeat with 4–6 more fish pieces, avoiding crowding the pan. Fry 4 min., until deep golden brown, turning occasionally and adjusting heat, if browning too quickly. Transfer fish to wire rack and season with salt. Repeat with remaining fish and batter.
Wrap tortillas in damp paper towels. Microwave 1–2 min., until hot. Cut remaining lime into wedges. Serve fish and cabbage in tortillas with lime.
For the real Baja treatment, serve these with a dollop of sour cream and some hot sauce.