Combine all curtido ingredients well in a mason jar & let this sit in the fridge

Combine all baja taco sauce ingredients & set aside.

Pat dry and season the fish on both sides with salt. Cut into strips that are approximately 1” x 3”.

Set aside ½ cup of flour for dredging the fish.

Make batter. Add the following ingredients to a mixing bowl: 1 cup flour, 1 tsp. baking powder, 1 tsp. salt, freshly cracked black pepper, and 1 tsp. chile powder. Combine well and then add 1 cup of beer. Whisk together until you have batter that is the consistency of thick paint, adding more beer if necessary

Preheat 3-4 cups of oil in a saucepan until it reaches 350-360F. One at a time, dip the fish sticks into the batter and drop them gently into the oil. Let them cook for 3-4 minutes or until the exterior is turning a darker brown.

Carefully remove the fish sticks from the oil and drain them in some paper towels, continuing until all the fish sticks are cooked.

If making a big batch, place the fish sticks on a wire rack after draining , this will help prevent them from getting soggy. Keep them in a 250-300F oven until you need them.

Heat tortillas & assemble tacos