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Beer-Battered Salmon Tacos With Chipotle Crema

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8 corn tortillas

1 cup all-purpose flour

1 teaspoon sea salt

1 teaspoon coarsely ground pepper

1 cup beer, room temperature

vegetable oil

1 pound salmon fillets, cut into pieces

Chipotle Crema

Garnishes: lime wedges, shredded cabbage, chopped fresh cilantro

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