Beer Battered Fish Tacos with Buffalo Sriracha Mayo Sauce and Pico de Gallo

Beer Batter

1 cup all-purpose flour

2.5 tablespoons cornstarch

1 teaspoon baking powder

1/2 teaspoon salt

1 egg

3-4 cups of oil

Flour tortillas

Buffalo Sriracha Mayo Sauce

1/3 cup of mayo

1/2 cup of sour cream

3.5 tablespoons of spicy buffalo sauce

1.5 teaspoons of sriracha seasoning

2 tablespoons of lime juice

1 teaspoon of salt

Pico de Gallo

1/4 cup of chopped onion

1/3 cup of chopped tomato

1/4 cup of jalapeno pepper

4 tablespoons of lime juice

1.5 teaspoon of salt

1/4 cup of chopped cilantro

PREPARATION

In a large bowl, combine flour, cornstarch, baking powder, and salt.

In a separate bowl blend egg and beer.

Stir egg and beer mix into flour mixture.

Heat the oil in a large pot for frying.

On a cutting board, place your fish fillets and pat dry them.

Lightly coat them with flour.

Cut the fillets into 1/2 inch pieces.

Dip them into the beer batter and fry in the pot until golden on both sides.

Remove them from the heat and set aside.

In a separate bowl combine mayo, sour cream, buffalo sauce, sriracha seasoning, lime, and salt, then mix.

In another bowl, combine onion, tomato, jalapeno, lime, and salt, then mix.

*To serve, warm the flour tortillas, place the beer battered fish, the buffalo sriracha mayo sauce on top, and finally the pico de gallo.