Fish Tacos (Gluten-Free)

Makes about 4-6 tacos

Ingredients
1 basa fillet
1-2 cans of club soda
2 cups rice flour, plus about 1/4 cup in a separate bowl
1/2 tsp baking soda
1 egg
1 tsp salt
Vegetable oil
4-6 corn tortillas
Veggies of your choice (such as avocado, grated carrots, napa cabbage, etc)

For the garlic crema:
1/2 cup sour cream
2 tbs mayonnaise
1 garlic clove, grated
1/2 tsp lemon juice
Pinch of salt

1. Cut the basa filet into long pieces, about 4-6 pieces. Coat the pieces with a thin layer of the 1/4 cup of rice flour. Set aside.

2. In a large bowl, combine the 2 cups of rice flour, baking soda, and salt. Mix, and then slowly stream in the club soda. Start off with 1 can, and if needed, add more club soda. The batter should be a bit thick.

3. Turn your heat to about medium-high. Heat up a medium sized, deep pot with about 4-5 cups of vegetable oil. Test out the oil by putting a couple teaspoons of batter - if the batter sizzles and cooks, the oil is ready.

4. Dip the fish into the batter. Fry the fish pieces, about 1-2 at a time. Make sure there is enough room, so the fish gets fried evenly. Flip the fish after about 2-3 minutes. Once the fish is golden brown on all sides, remove the fish and place on a plate with paper towel.

5. For the garlic crema, mix all ingredients in a small bowl. Optional: put the crema into a small plastic bag to create a piping bag - trim the corner of the bag.

6. The corn tortillas might be hard. Microwave the corn tortillas with a damp paper towel for 10 seconds, to soften the tortillas.

7. Assemble the tacos with the corn tortillas at the bottom, followed by the fish and the veggies. Top with some of the garlic crema.