Baja Fried Fish Tacos With Spicy Cabbage Slaw

I love these fish tacos. You can find them in many California areas. You can either order the fish grilled or fried and because I love deep fried food, it's always fried fish for me when ordering or making them. Besides the spicy cabbage slaw I also like to top the whole thing with mounds of salsa and taco sauce. Goes great with Pacifico!

• Ready In: 20 mins
• Serves: 2

Ingredients

• 1  cup salsa
• 1⁄3 cup mayonnaise
•  vegetable oil (for deep frying)
• 3⁄4 cup beer, plus
• 2 -3  tablespoons beer
• 3⁄4 cup all-purpose flour
• 1⁄2 teaspoon salt
• 1 -1 1⁄4 lb cod fish fillet, cut into 2 inch cubes
• 8  corn tortillas
• 4  cups  coleslaw mix
• 8  lime wedges

Directions

1. In a small bowl, mix salsa and mayonnaise; set aside.
2. In a Dutch oven or deep skillet, heat oil over medium high heat until it reaches 375 degrees F (190 degrees C). While the oil heats up, whisk beer, flour and salt in a medium bowl until smooth.
3. Using a fork, coat fish pieces in batter. Working in 2 batches, slide coated fish into hot oil. Fry until golden, about 4 minutes per batch. Lift out with a slotted spoon and drain briefly on paper towels; keep warm.
4. In a dry hot skillet, warm corn tortillas individually for 1-2 minutes per side. Stack on top of each other and keep warm in the oven.
5. To assemble, place 2 corn tortillas each on 4 individual plates.
6. Put 1/2 cup of cabbage on each tortilla. Drizzle 2 tablespoons of the salsa mixture over each one. Evenly distribute fish pieces over the salsa and cabbage. Serve with lime wedges.