Crema:

1. In a bowl, whisk together crema, lime juice, cumin and season with salt and pepper to taste.
2. Cover and refrigerate until ready to use.

Batter:

1. In a large bowl, whisk together flour, baking powder, garlic powder, paprika, and salt. Pour in cold beer or sparkling water and stir until just combined; the batter should be slightly thick but smooth.
2. Heat about 1 inch of vegetable oil in a deep skillet over medium-high heat until a temperature of 350°F
3. Dip each fish strip into AP flour and then into the batter, allowing any excess to drip off, and carefully place into the hot oil.
4. Fry fish in batches, cooking 3-4 minutes per side or until golden brown and crispy. Transfer to a paper towel-lined plate to drain.

Assembly:

1. Warm a tortilla then place a piece of fried fish on top.
2. Drizzle with the crema and avo salsa, then top with shredded cabbage, and fresh cilantro.
3. Serve with lime wedges on the side.

• FISH:

• 1 lb Cod fillets, cut into 3 inch strips

• 1 cup all-purpose flour

• 1 tsp baking powder

• 1 tsp garlic powder

• 1 tsp paprika

• 1 tsp salt

• 1 cup cold beer or sparkling water

• Vegetable oil, for frying

• CREMA:

• 1 cup Mexican Crema

• 1 lime, juiced

• ½ Tsp, Cumin

• Salt and pepper, to taste

• TOPPINGS:

• 2 cups shredded cabbage (green and red)

• 1 cup Good Foods Avo Salsa

• Fresh cilantro, chopped

• Lime wedges, for serving