Fish Tacos

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Beet Salsa:

1 cup medium diced cooked red beets

1 cup medium diced pineapple

1/2 cup medium diced red onion

1/4 cup lime juice

1/4 cup olive oil

1 tablespoon kosher salt

1 serrano pepper, finely diced

1/4 bunch fresh cilantro, finely chopped

Pink Mayo:

1/2 cup sour cream

1/2 cup mayonnaise

2 tablespoons chipotle chiles with their sauce, from a can of chipotles in adobo

2 tablespoons lime juice

2 teaspoons sugar

1 teaspoon kosher salt

Fish:

Oil, for frying

1 1/2 cups all-purpose flour

1/4 cup cornstarch

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt, plus additional for sprinkling

1 pound snapper fillets, cut into 4-inch strips

8 corn tortillas, warmed