Crispy Fish Tacos

Heat 1 1/4 inches of oil in a heavy, high-sided skillet over medium-high to 370°F.

When oil is close to 370°F, add garlic paste to a medium bowl, and whisk in beer, mustard, salt, and oregano. Add flour and baking powder, and whisk just until blended.

Working with 1 fish strip at a time, dip in batter until completely coated; allow excess to drip off. Gently lower fish into hot oil. Repeat with 3 fish strips, adding just enough so skillet is not overcrowded. Fry until deep golden brown and crisp, 3 to 4 minutes, turning halfway through. Using tongs, gently remove from oil, and drain on paper towels. Repeat procedure 2 times with remaining fish strips and batter until all fish is fried.

Serve fried fish in tortillas with sliced cabbage, Salsa Fresca, Salsa Macha, crema, and lime wedges.