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1
In a pan over medium high heat, heat the tortillas to get a slight crisp and to aerate them for about 30 seconds on each side.
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2
This creates a lighter finish.
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3
Set aside.
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4
Slice of the fish into the size you want your fish tacos to be.
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5
Usually two pieces or so go into one fish taco, so slice accordingly.
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6
Heat oil in a medium-sized pan over high heat.
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7
Have a splash guard nearby if you own one.
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8
Mix the flour, salt, pepper and garlic powder together.
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9
Add the beer and whisk it in until there are no clumps.
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10
Dip the fish cutlets into the beer batter until coated.
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11
Quickly place into the oil only when the oil begins to sizzle.
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12
(You can test the oil by putting a piece of onion into the oil to see if it sizzles.)
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13
Fry fish for about 3 minutes on each size, or until the batter has been cooked and has browned on each side.
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14
Remove and place on a paper towel to remove excess oil.
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15
For the pico de gallo, mix the tomato, onion, and chili pepper, combining until mixed together.
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16
Squeeze the limes over the mixtureyou want to pico de gallo to soak in the lime juice, so ensure the entire mixture is covered slightly with the juice.
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17
Allow to soak for about 15 minutes to ensure all the flavours are extracted.
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18
(This can be done before the fish is even battered.)
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19
After 15 minutes, add cilantro and mix.
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20
Mix the Sriracha and mayonnaise.
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21
I would advise adding 2 teaspoons of Sriracha at a time to ensure you get it to your desired level of spiciness.
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22
Add a squeeze of lime in the mixture.
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23
Place in a squeeze bottle if you have one to make it easier to squeeze onto the tacos.
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24
To assemble the fish tacos, place the fish in the tortilla.
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25
Add some pico de gallo and squeeze the sriracha sauce over it all.
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26
Serve tacos with limes for an extra citrus flavour.
