Battered Fish Tacos with Grapefruit Salsa and Chipotle Crema
Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Sprinkle fish with salt; set aside. In a medium bowl combine cabbage, green onions, cilantro, vinegar, the 2 tablespoons oil, the sugar, and the 1/2 teaspoon kosher salt. Toss well to combine; cover and chill until ready to serve.
For beer batter, in a large bowl combine 3/4 cup of the flour, the cornstarch, paprika, and baking powder. Add beer and egg; stir until combined (batter will be slightly lumpy).
Preheat oven to 200 degrees F. In a large skillet heat about 1 inch oil to 375 degrees F.
Place the remaining 3/4 cup flour in a shallow dish; dip fish pieces, one at a time, into flour, turning to coat and shaking off excess. Dip into beer batter. Fry fish, four pieces at a time, in hot oil for 2 to 4 minutes or until crispy and golden brown, turning once halfway through frying time. Drain on paper towels. Keep fried fish warm in the 200 degrees F oven while frying remaining fish.
For the salsa, cut off the peel and white pith from all around the grapefruit. Working over a small bowl, use the knife to cut between the membranes to release the grapefruit segments into the bowl. Squeeze the juice from the membranes into the bowl. Remove the grapefruit segments from the bowl and cut into bite size pieces; return to bowl. Add the arils from half a pomegranate, jalapeno, green onions, cilantro and lime juice. Taste and season with salt and pepper.
For the crema, combine Greek yogurt, buttermilk, minced chipotle chile and 1 tablespoon adobo sauce in a small bowl. Mix well, cover and refrigerate until ready to use.
To serve, place one or two fish pieces on each warm tortilla. Top with cabbage mixture, avocado slices, and Grapefruit Salsa. Serve with Chipotle Crema and lime wedges. Crumble Cotija cheese or Queso Fresco over tacos, if desired.