Crispy Fish Tacos with Pico De Gallo and Cilantro Crema

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For the Pico de Gallo:

2 tomatoes, diced

1/4 cup finely diced red onion

1 jalapeño pepper, minced

Juice of 1 lime

Juice of 1 orange

2 tablespoons chopped fresh cilantro

Kosher salt

For the Cilantro Crema:

1/2 cup sour cream

1/4 cup mayonnaise

1 teaspoon minced garlic

2 tablespoons chopped fresh cilantro

Juice of 1/2 lime, plus wedges for serving

Kosher salt

For the Fish Tacos:

1 1/2 pounds white fish (such as cod or mahi-mahi)

1 cup all-purpose flour

1 teaspoon chili powder

1 teaspoon ground cumin

1 teaspoon garlic powder

Kosher salt

1 cup beer or sparkling water

Vegetable oil, for frying

20 to 24 small corn or flour tortillas