Crispy Baja fish tacos made with beer-battered white fish, served on warm corn tortillas with tangy slaw and creamy white sauce.

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In a medium bowl, whisk together flour, baking powder, salt, and cayenne pepper. Gradually add beer while whisking until a smooth batter forms. Let it rest for 10 minutes.
In a deep skillet, heat about 2 inches of vegetable oil to 350°F (175°C).
Pat the fish dry and dip each piece into the batter, allowing excess to drip off.
Carefully place the battered fish into the hot oil and fry in batches for 3-4 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate.
In a small bowl, mix mayonnaise, sour cream, lime juice, garlic, cumin, salt, and pepper to make the white sauce.
In another bowl, combine shredded cabbage and chopped cilantro.
Warm the corn tortillas in a dry skillet or microwave until pliable.
Assemble the tacos by placing fish on each tortilla, topping with slaw, and drizzling with white sauce. Serve with lime wedges.