Masa-Battered Swordfish Tacos

Pulse 8 oz. cherry tomatoes, halved, in a food processor until coarsely puréed with some texture (about 20 pulses). Transfer to a small bowl and stir in ½ small onion, finely chopped, 1 small serrano chile, finely chopped, ⅓ cup finely chopped cilantro, 2 Tbsp. fresh lime juice, and 1 Tbsp. extra-virgin olive oil; season with kosher salt. Set salsa aside.

Pour vegetable oil into a large Dutch oven or other heavy pot to come 2" up sides; fit with thermometer. Heat over medium-high until oil registers 350°.

Meanwhile, whisk 1 cup (180 g) rice flour, ¾ cup (94 g) all-purpose flour, ¾ cup (90 g) masa harina, and 1 Tbsp. baking powder in a large bowl to combine. Transfer ½ cup to a shallow bowl and set aside for dredging fish. Add 1 cup Mexican-style lager and ½ cup vodka to remaining dry ingredients and whisk until the consistency of pancake batter.

Season 1½ lb. skinless swordfish, cut into 3x1" strips, with kosher salt. Working in batches, dredge in reserved flour mixture, shaking off excess, then dip into batter to coat, letting excess drip back into bowl. Fry, turning halfway through, until crisp and golden, about 3 minutes per batch. Transfer to a wire rack set inside a rimmed baking sheet and immediately season lightly with salt.

Build tacos with warmed corn tortillas, fish, thinly sliced cabbage, salsa, and crema and serve with lime wedges for squeezing over.