Bravo! Have I broken the barrier?

Instructions

1. Pink Chile Mayonnaise: In a blender, put the chipotles, sour cream, mayonnaise, adobo sauce and lemon juice and process until the mixture is consistent and creamy. Season with salt and pepper and refrigerate, covered, for at least half an hour to allow flavors to blend. Fish Batter: In a medium bowl, combine flour and salt, then add beer. Whisk until well combined. Fish Prep: Cut fish into 4 by 1-inch strips. Pat the fish dry with paper towels. Add three pieces of fish to the batter and stir gently to coat. Pour the oil into a large saucepan until it measures 2 inches deep. Heat the oil over medium-high heat until it reaches 375 degrees. Use your hands to pick up the pieces of fish from the batter, one at a time, allowing any batter to drip back into the bowl, and add to the hot oil. Fry in batches of three until golden brown, about 5 minutes. Drain on paper-toweled lined plate. Serve immediately for best texture. Return the oil to 375 degrees and fry the remaining fish. To serve, place 1 or 2 pieces of the fish inside each tortilla (or use two tortillas) and top with sauce and some of the shredded cabbage and onion. Squeeze with lime juice to taste. Add hot sauce (I like “Tapatio” hot sauce) for added flavor. Serve immediately.