Fish Tacos

Time: 30 min Servings: 4

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Ingredients

• 1 lb cod

• 8 corn tortillas

• Oil for frying

Batter

• 1 cup all purpose flour

• 1/2 tsp salt

• 1/4 tsp cayenne pepper

• 1 large egg

• 1 cup Mexican beer (Corona, Dos Equis, Modelo) or water

Slaw

• 1/4 cup mayonnaise

• 1 tbsp vinegar

• 2 limes juiced

• 2 tbsp cilantro chopped

• 1 tbsp honey

• 2 cups green cabbage shredded or coleslaw mix

Garnish

• 2 limes quartered

• Cilantro to garnish

• Pico de gallo *Optional

• Salsa *Optional

• Guac *Optional

Instructions

1. Season fish on both sides with salt and set aside

2. Whisk together the slaw dressing ingredients in a large bowl. Add the shredded cabbage and toss to coat. Set aside

3. In a shallow bowl mix together the batter, whisking to avoid any lumps.

4. In a large skillet (cast iron preferred), deep pot or fryer, heat oil to 350°F

5. Dip fish into batter and allow excess batter to drip off. Carefully drop into hot oil, letting go away from you. Fry fish, turning to brown both sides, 4 to 5 minutes. Remove from oil and place on a paper towel lined plate and season with salt. Repeat with all fish. This can also be done in a air fryer at 360°F for 15 min, flipping occasionally.

6. Warm tortillas over an open flame or in a dry skillet. Add fried fish, cabbage slaw and serve with lime, cilantro and salsas of choice.

*Disclaimer - this recipe was inspired by @keviniscooking