Baja Fried-Fish Tacos

From Sunset Magazine

• Ready In: 45 mins
• Serves: 6-8

Ingredients

• 1  cup dark beer
• 1  cup all-purpose flour
• 1  teaspoon salt
• 1 1⁄2 lbs  boned skinned firm,  white-fleshed fish (such as Pacific cod or tilapia)
•  vegetable oil
• 12 -16  corn tortillas, warmed
•  lime wedge

• Cabbage and Cilantro Slaw

• 1 1⁄2 quarts  finely shredded cabbage (about 10 oz.)
• 1⁄3 cup  chopped fresh cilantro
• 3  tablespoons lime juice
• 2  tablespoons  vegetable oil
• 1⁄4 teaspoon  hot  chile, flakes
•  salt

• Chipotle Tartar Sauce

• 2  tablespoons canned chipotle chiles, rinse and discard seeds and veins
• 1  cup mayonnaise
• 1⁄4 cup  sweet pickle relish
• 1⁄4 cup  chopped onion

Directions

1. Combine all of the slaw ingredients and set aside.
2. Make the tartar sauce: In a blender puree the chiles and remaining ingedients until smooth. Set aside.
3. Make the Fish Tacos: In a bowl, whisk beer, flour, and salt until well blended.
4. Rinse fish and pat dry; cut crosswise into 1-inch-wide strips.
5. Pour about 1 inch of oil into a 10- to 12-inch nonstick frying pan (with at least 2-in.-tall sides) over medium-high heat; bring oil to 360°. With a fork, dip each piece of fish into beer batter; lift out and let drain briefly. Slide fish into oil, a few pieces at a time, and cook until golden (adjust heat to maintain 360°), turning if necessary to brown on all sides, 2 to 4 minutes per batch. With a slotted spoon, transfer to a paper towel-lined baking sheet. Keep warm in a 200° oven while you fry remaining fish.
6. To assemble each taco, stack two tortillas and top with a couple of pieces of fish, then a spoonful of cabbage and cilantro slaw. Serve with the chipotle tartar sauce to add to taste and lime wedges to squeeze over the top.