Ingredients
Scale
For the Fish:
- 1 1/2 – 2 lbs fresh cod, sliced
- 1 cup all-purpose flour
- 1/2 cup panko bread crumbs
- 12 oz light beer
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp chili powder
- 1 tsp salt
For the Citrus Slaw:
- 2 cups cole slaw mix
- 1/2 cup chopped cilantro
- 2 tbsp lime juice
- 2 tbsp pineapple juice
- 1/8 tsp salt
For the Chipotle Mayo:
- 1/2 cup mayonnaise
- 1 tsp honey
- 1 tsp adobo sauce
Other:
- 2 cups canola oil
- 1 package white corn tortillas
- 1–2 avocados, sliced
Instructions
- Make the Slaw: In a small bowl, mix the cole slaw mix, chopped cilantro, lime juice, pineapple juice, and salt. Toss well and set aside to let the flavors mingle.
- Mix the Chipotle Mayo: Stir together mayo, honey, and adobo sauce until smooth and creamy. Refrigerate until ready to use.
- Prep the Fish: Slice cod into 1×2 inch pieces and pat them dry with a paper towel to ensure crispiness when frying.
- Make the Batter: In a mixing bowl, combine flour, panko, cumin, garlic powder, onion powder, chili powder, and salt. Slowly whisk in the beer until smooth.
- Heat the Oil: Pour canola oil into a skillet about 1 inch deep and heat over medium-high until it reaches 350°F (175°C).
- Fry the Fish: Dip each piece of fish into the batter, let the excess drip off, then gently place into hot oil. Fry for 2 minutes per side or until golden and the internal temp hits 145°F. Drain on a wire rack.
- Warm the Tortillas: Heat tortillas in a dry skillet or microwave until soft and pliable.
- Assemble Tacos: Layer fried fish, slaw, and avocado slices on each tortilla. Drizzle with chipotle mayo and garnish with extra cilantro if desired.
- Prep Time: 20 minutes
- Cook Time: 15 minutes