Make the sauce. In a small bowl, combine sour cream, mayo, lime juice, grated garlic, and salt. Stir until smooth and creamy. Cover and chill in the fridge while you prep the fish.

In a bowl, combine the flour, cornstarch, salt, and black pepper.

Dredge each piece of cod in the dry mixture. Shake off any excess and set aside.

To the remaining flour mixture, whisk in the baking powder. Slowly pour in the kombucha while whisking until you get a smooth, slightly thick batter. It should coat the back of a spoon but still drip off.

Add about ½ inch of oil to a pan and heat to 350–375°F. To test, drop a bit of batter in. It should sizzle immediately and float.

Dip the coated fish into the batter, let excess drip off, then carefully place into the hot oil. Fry for 3-4 minutes per side until golden and crispy. Transfer to a wire rack and lightly salt while hot.

Assemble the tacos. Layer in this order: Tortilla, fish, sauce, cabbage, cilantro, lime squeeze. Serve and enjoy!