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Christina Perozzi from beerforchicks.com suggests an Allagash White from Portland, Maine.
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It's an ale brewed with coriander and bitter orange peel which works perfectly with the tacos, harmonizing with the spices and also providing herbaceousness and citrus!
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For the fish: In a bowl, combine the oil, spices, salt and pepper.
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Add the fish and make sure each piece is coated with the marinade.
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For the mayo: Put the mayonnaise, garlic, mint, cumin, and lime juice in a food processor.
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Whizz until smooth.
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Season with salt, pepper, and more lime juice, if necessary.
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Pour into a bowl and set aside.
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Grab a large, nonstick saute pan and warm it gently over medium heat; no need to add oil since the fish is already coated in oil.
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Once warm (test by sprinkling some water into the pan, if it sizzles and evaporates, you're ready), place each piece of fish in the pan.
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It should sizzle gently but firmly when it hits the pan.
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Cook until cooked through, but still moist, about 3 minutes per side.
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The fish should flake easily with a fork.
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Don't overcook your fish!
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It'll taste awful!
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Remove the fish from the pan and serve immediately with warmed tortillas.
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I put a light layer of cabbage on the bottom, then the sauce, a few chunks of fish, the scallions, a couple of slices of banana pepper, and a squeeze of lime.
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And once the fish is finished off, you can do what I do, and make cabbage tacos - everything except the fish!
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So good!
