A tasty taco, great for when you want something a little lighter or can't have meat.
In a mixing bowl combined the mango, peach, onion, jalapeno, salt, lime juice, and cilantro. Mix with a large spoon until all the components are well distributed.
In a mixing bowl, combine the sour cream with the lime juice and zest.
In a mixing bowl combine the cayenne pepper powder and half the flour (½ cup) with the beer (1 cup). Stir until there the mixture forms a thin batter. The batter should be fairly runny. Put the batter aside to allow the flour to hydrate and the gluten to relax.
Cut your fish in to 1"x4" strips. If your fish has skin remove it.
Add enough oil to a frying pan to come about a ½" up the side, and place on the stove over medium heat. Allow the oil to come to 350°F
In a shallow dish add the salt and pepper to the remainder of the flour (½ cup) and stir to distribute. Lightly dust your fish strips in the flour, then dip in to the batter and allow the excess to drip off. You only want a thin coating of batter.
Fry until golden brown on each side. It should only take a about 2 minutes per side, but cook to desired color not time.
Once your fish is fried remove the pan from the fire and use the burner to toast your tortillas. Place each tortilla directly on the grate flipping every five seconds until they just begin to char around the edges and start to get some dark spots. Alternatively you can place them under the broiler on low for a few seconds to achieve the same effect.
Place a piece of your fish in your tortilla, top with the mango peach pico de gallo, drizzle on some crema, and enjoy.