Chipotle Crema:

1. To a small bowl, add sour cream, chipotles in adobo sauce, lime juice and smoked paprika. Mix together until combined and smooth!

Beer Battered Fish:

1. Place a wire rack over a baking sheet. Set aside.
2. Cut cod into 1″ wide strips that are between 2-3″ long. Pat cod dry with a paper towel and place on the prepared wire rack.
3. To a medium bowl, add flour, cornstarch, garlic powder, smoked paprika, onion powder, salt and pepper – whisk together until everything is combined. 
4. To another medium bowl add egg and beer and whisk until combined. 
5. First, completely coat the fish in the flour mixture. Shake off any additional flour and then place on the wire rack. Repeat until all cod strips are coated.  Next, dip the cod in the beer mixture and completely coat. Then return the cod back to the flour mixture and coat well. Shake off any excess flour and place cod back on the wire racket.
6. Heat air fryer to 375°F for 1-2 minutes. Spray the air fryer basket with cooking spray and place 6-7 pieces of cod in the basket in a single layer. Generously spray the beer-battered cod on top and cook for 12-14  minutes, turning halfway through. Once cod is done, remove from the air fryer and immediately season with salt. Repeat the process until all fish is cooked.

Assemble Tacos:

1. Prep Tortillas: Heat a skillet to medium-high heat. Spray pan with cooking spray and add tortilla into the pan. Warm for 1-2 minutes per side. Set aside.
2. Make creamy coleslaw for fish tacos, set aside.
3. Assemble Tacos: To one tortilla add 1/4 coleslaw, 2 stips of beer battered fish and 1 tablespoon of chipotle crema. Optional: garnish with cilantro, queso fresco, or jalapeno.