-
1
Place the fish in a resealable bag or container.
-
2
Combine the beer, chili powder, brown sugar, salt, cumin, garlic and lime zest and juice in a large bowl.
-
3
Give it a good stir and pour it over the fish.
-
4
Marinate the fish for 30 minutes in the refrigerator.
-
5
Preheat a grill or grill pan over medium-high heat.
-
6
Take the fish out of the marinade and pat dry completely.
-
7
Brush the fish with the oil and grill until browned, 3 to 4 minutes per side.
-
8
Transfer to a plate, cover with foil and let rest for 5 minute.
-
9
Slice each fillet into slices.
-
10
Heat the tortillas on the grill for about a minute, or wrap them in a damp towel and microwave until warm, soft and pliable, about 1 minute.
-
11
Spread some of the Carlsbad Cream onto the warmed tortillas.
-
12
Place a few slices of fish on top of each and then top with some cabbage and Pickled Red Onions.
-
13
Serve with lime wedges on the side.
-
14
Combine the sour cream, mayonnaise, hot sauce, salt and lime zest in a medium bowl and stir.
-
15
Cover and refrigerate until ready to use.
-
16
Whisk the vinegar, sugar and salt together in a mixing bowl until the sugar and salt have dissolved.
-
17
Add the oregano and onions, cover and allow to rest for 2 hours.
-
18
Store in a jar or resealable glass container in the refrigerator for up to a month.
