Fish Tacos with Cabbage Slaw

Serves 4

Ingredients

• 1 lb cod or tilapia fillets
• 8 corn tortillas
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp salt
• 1 cup cold beer or sparkling water
• 2 cups canola oil
• 3 cups green cabbage
• 1 cup red cabbage
• 1 carrot
• 1/2 cup fresh cilantro
• 3 tbsp lime juice
• 1/3 cup mayonnaise
• 1/4 cup Mexican crema or sour cream
• 1 tbsp chipotle hot sauce
• 1 garlic clove
• 4 lime wedges

Instructions

1. 1Pat the fish fillets dry and cut into 1-inch wide strips. Season lightly with salt.
2. 2In a large bowl, whisk together flour, baking powder, garlic powder, paprika, and salt. Slowly whisk in the cold beer until the batter is smooth and the consistency of pancake batter. Let rest 5 minutes.
3. 3Prepare the slaw: thinly slice green and red cabbage, shred the carrot, and chop the cilantro. Place in a large bowl.
4. 4In a small bowl, mix mayonnaise, crema, lime juice, chipotle sauce, and minced garlic. Season with salt. Reserve half the sauce for serving; toss the rest with the cabbage mixture and remaining lime juice. Set slaw aside.
5. 5Heat canola oil in a deep skillet or Dutch oven to 350°F (medium-high heat). Test with a drop of batter—it should sizzle immediately.
6. 6Dip fish strips one at a time into the batter, letting excess drip off, then carefully lower into hot oil. Fry in batches of 4–for 3–4 minutes, turning once, until golden and crisp. Drain on paper towels and sprinkle with salt.
7. 7Warm the corn tortillas on a dry skillet or directly over a flame for 20–30 seconds per side until soft and pliable.
8. 8Assemble tacos: place 2–fried fish on each tortilla, top with a generous spoonful of cabbage slaw, a drizzle of reserved crema sauce, and extra cilantro if desired. Serve immediately with lime wedges on the side.