Baja Fried Fish Tacos

Toss the cabbage, red onion, cilantro, vinegar, oil and salt together in a medium bowl and set aside.

Combine the mayonnaise, lime juice, chipotle chiles with sauce and garlic in a blender or mini food processor and blend until smooth. Set aside.

Mix the flour, cornstarch, baking powder, salt and pepper together in a medium bowl. Gradually add the beer, whisking until the batter is smooth with no lumps. It should be the consistency of heavy cream or thin pancake batter. Set aside.

In a medium skillet, over medium heat, add enough oil to reach a depth of ½-inch. Heat the oil until a deep-fry thermometer registers 365-375°F, or when the end of a wooden spoon sizzles when dipped into the oil.

Thoroughly dry off each piece of cod. Lightly dust each piece with flour so the batter adheres better.

Working in batches so as not to crowd the pan, dip the fish strips in the beer batter and coat on both sides. Let the excess batter drip off, then fry the fish in the hot oil until golden brown and cooked through, about 2 minutes per side. Transfer to a plate lined with paper towels to drain.

Smear each tortilla with a generous amount of the chipotle sauce, then top with the cabbage slaw. Lay one piece of fish inside each tortilla and serve with lime wedges.