Fried Fish Tacos to Remind You of Baja California

Place onion in resealable plastic bag with 1 teaspoon salt basil and oregano. Squeeze in juice from 1 1/2 limes. Add enough water to help spread marinade all over the onion slices. Seal and refrigerate 8 hours to overnight.

Combine sour cream mayonnaise and the juice of 1 lime in a bowl. Mix adding more lime juice as needed until the white sauce is runny. Cut the remaining limes into wedges.

Heat oil to 350 degrees F (175 degrees C) in a deep pot over medium heat.

Preheat the oven to 225 degrees F (110 degrees C). Place tortillas in oven to keep warm.

Whisk flour beer and egg together in a medium bowl until texture resembles pancake batter. Dip 3 to 4 pieces of fish into the mixture and fry in the hot oil until golden brown 2 to 3 minutes. Drain on paper towels. Repeat with remaining fish.

Place fried fish over warmed tortillas topped with the marinated onions white sauce lime wedges cabbage pico de gallo and cilantro.