Baja Fish Tacos

1. Prepare the batter by adding into a bowl: 1 cup of the flour, the Gran Luchito Chipotle Paste, baking powder and beer. Whisk until you get a smooth mixture, and set aside.
2. Season your fish fillets with salt and freshly ground black pepper. Add the remaining flour into a bowl and dust your pieces of fish. Once ready, place them on a baking tray and set them aside.
3. Heat the oil in a frying pan over a medium / high heat to 190°C / 375°F. When a small piece of fish dropped into the oil bubbles on contact, it means it’s ready.
4. Dip each piece of dusted fish in the batter, then carefully place it into the hot oil. Do this in batches so as not to overfill the frying pan. Fry until crispy and golden.
5. Remove them with a slotted spoon and drain them on kitchen paper while you fry the remaining fish.
6. 6. In a small bowl whisk together the Chipotle Paste, the mayo, the juice of 1 lime and 1 tablespoon of extra virgin olive oil, season with a bit of salt and black pepper.
7. In a different bowl add the cabbage, spring onion and half of the coriander. Add the juice of 1 lime, the remaining extra virgin olive oil and season with a pinch of salt and pepper. Mix well.
8. Serve your warm tortillas with a piece of fried fish, and top with the cabbage mixture. Add a good drizzle of Chipotle Mayo dressing and freshly chopped coriander. Enjoy!

To make the corn tortillas:

1. Mix all the ingredients in a bowl with a wooden spoon to form the “masa” (dough), and knead briefly. 
2. Heat up a non-stick pan.
3. Form masa balls with your hands. 
4. Then using a tortilla press and two plastic films press your masa into a tortilla shape.
5. Place in the hot pan a minute or less on each side and keep them warm by wrapping them in a tea towel.