This recipe originally appeared on the Rachael Ray Show . For more recipes and videos from the show visit RachaelRayShow.com.
2 quarts safflower, vegetable, or canola oil, for frying
For the sauce:
- 1 cup sour cream
- ¼ cup chipotle hot sauce (I like Tabasco Chipotle Pepper Sauce)
- Salt and pepper
For the slaw:
- Juice of 2 limes (about ¼ cup)
- 2 tablespoons olive oil
- 1 tablespoon honey
- ½ teaspoon ground cumin
- Salt and pepper
- 2 cups shredded jicama or matchstick-size pieces of jicama
- 1 large shallot or ¼ red onion, finely chopped
- A handful (about ⅓ cup) of fresh cilantro, coarsely chopped
- 2 Fresno chiles, very thinly sliced
For the fish:
- 1½ cups flour
- 1 teaspoon each granulated garlic, granulated onion, and chili powder (I like Gebhardt) or smoked paprika
- 1 teaspoon salt
- 1 bottle (12 ounces) lager beer (I like Dos Equis or Corona)
- 2 pounds skinless sustainable cod or halibut, cut into 3- to 4-inch by 1-inch pieces
- Flaky sea salt
For the tortillas and toppings:
- 8 corn tortillas
- Toppings (optional): sliced pickled jalapeño peppers, shredded green or red cabbage, and/or crumbled queso fresco
In a small bowl , mix the sour cream and chipotle hot sauce; season the chipotle sauce with salt and pepper.
In a medium bowl , whisk  the flour, spices, and salt. Whisk in the beer. Working in batches, coat the fish in the batter. Fry until cooked through and deep golden, about 4 minutes per batch; return the oil to 360° between batches. Drain the fish on paper towels. Sprinkle with flaky sea salt.
In a dry skillet over high heat or directly on a gas burner, cook the tortillas until softened and charred in spots, about 1 minute per side.
Build the tacos with the tortillas, fish, chipotle sauce, and jicama slaw. Add the toppings, if using.