FoodNetwork.com features Baja sauce in Marcela Valladolid's recipe for Baja-style fish tacos. Combine 1/3 cup of mayonnaise with 2/3 cup of sour cream. Add 1 teaspoon of lemon zest, 2 tablespoons of lemon juice and 2 tablespoons of water. Season it with salt and black pepper, to taste.
Store the Baja cream sauce up to three days before serving it on fish tacos. Keep it covered and refrigerated. Use sour cream or Mexican crema in the sauce. Mexican crema is the country's version of creme fraiche.
Make fish tacos to go with the Baja cream sauce using 2 pounds of skinned halibut cut into 5-by-1/2-inch strips. Whisk together 1 cup of flour with 1 teaspoon of salt, 1/2 teaspoon of pepper and 1 cup of dark beer. Let the batter rest for 15 minutes. Pour 1 inch of vegetable oil in a skillet over medium heat. Heat the oil until it reaches 350 F. Season the fish fillets with salt and pepper to taste. Coat the fillets on both sides with flour, then dip each fillet into the beer batter. Put the fillets in the hot oil for about five minutes, or until the fish is completely cooked. Put the fillets on paper towels to drain.
Put the fish inside corn tortillas with shredded cabbage, tomatillo sauce, pickled jalapenos and Baja cream sauce.