Rachael Ray's Baja Beer-Battered Fish Tacos

In a tabletop fryer or large Dutch oven, heat the safflower oil over medium-high until a deep-fry thermometer registers 360°. 

In a small bowl, mix the sour cream and chipotle hot sauce; season the chipotle sauce with salt and pepper.  

In a large bowl, whisk the lime juice, olive oil, honey, and cumin; season. Toss in the jicama, shallot, cilantro, and chiles. 

In a medium bowl, whisk the flour, spices, and salt. Whisk in the beer. Working in batches, coat the fish in the batter. Fry until cooked through and deep golden, about 4 minutes per batch; return the oil to 360° between batches. Drain the fish on paper towels. Sprinkle with flaky sea salt. 

In a dry skillet over high heat or directly on a gas burner, cook the tortillas until softened and charred in spots, about 1 minute per side. 

Build the tacos with the tortillas, fish, chipotle sauce, and jicama slaw. Add the toppings, if using.