Ingredients:

  • 1 lb Cod or Tilapia fillets, cut into 3-inch strips
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/2 tsp paprika
  • 1 cup cold lager beer or sparkling water
  • 1/2 cup vegetable oil for frying
  • 2 cups shredded green cabbage
  • 1/4 cup red onion, thinly sliced
  • 2 tbsp fresh lime juice
  • 1 tbsp apple cider vinegar
  • 1 pinch salt
  • 1 pinch black pepper
  • 1/2 cup sour cream or Greek yogurt
  • 1 ripe avocado
  • 1 tbsp sriracha or chipotle paste
  • 1 tbsp lime juice
  • 1 clove garlic, minced
  • 12 small corn tortillas
  • fresh cilantro leaves for garnish
  • lime wedges for serving

Instructions:

  1. Prepare the toppings using the assembly line method: whisk shredded cabbage, sliced red onion, lime juice, apple cider vinegar, salt, and pepper in one bowl for the slaw. In another bowl, blend sour cream, avocado, sriracha, lime juice, and minced garlic for the avocado crema.
  2. Whisk together all-purpose flour, cornstarch, baking powder, salt, and paprika. Slowly stir in the cold lager beer or sparkling water until just combined; do not overmix to preserve the carbonation bubbles.
  3. Pat the fish strips bone-dry with paper towels to ensure batter adhesion. Dunk each strip into the batter until fully coated.
  4. Heat vegetable oil in a heavy-bottomed skillet or Dutch oven to 375°F (190°C). Fry the battered fish for 3–4 minutes per side until they reach a deep mahogany color and a shattering crust.
  5. Place fried fish on a wire cooling rack briefly to prevent sogginess. Warm the corn tortillas.
  6. Assemble by placing the fried fish in warmed tortillas, topping with zesty cabbage slaw and a swirl of avocado crema. Garnish with fresh cilantro and serve with lime wedges.