INGREDIENTS:
1 cup all-purpose flour
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon chipotle chili pepper
10 ounces your favorite beer
1/4 cup canola, vegetable or olive oil
4 (4-ounce, at least) fresh or thawed cod filets
1 head napa cabbage, chopped
1 lime, juiced
4-inch flour tortillas

mango margarita salsa
1 mango, chopped
1/4 onion, diced
1/2 jalapeño, seeded and diced
2 tablespoons chopped fresh cilantro
1 lime, juiced and zest freshly grated
1 1/2 teaspoons silver tequila
1/4 teaspoon salt
1 pinch of sugar

jalapeño crema
1/2 cup sour cream
1/2 jalapeño pepper, seeded and diced
1 lime, juiced and zest freshly grated
1/4 teaspoon salt
1/4 teaspoon pepper

DIRECTIONS:
In a bowl, combine the flour, garlic powder, onion powder, smoked pap, salt and chili powder and whisk to combine. Pour in the beer and whisk until a smooth batter forms.

Heat a large nonstick skillet over medium-high heat and add the oil. Dip the fish in the batter and coat it completely, then drop it in the skillet to fry. Let each piece of fish fry until the sides appear golden and crispy, about 3 to 4 minutes per side. Gently remove the pieces with a spatula and place them on a paper towel to absorb any liquid. Repeat with all the fish, adding more oil if needed.

In a small bowl, stir together the cabbage with the lime juice and a pinch of salt and pepper.

To assemble the tacos, warm the flour tortillas. Add a few pieces of the fish on top, followed by the cabbage, the salsa and then a drizzle of the crema. Serve!

mango margarita salsa
Combine all ingredients in a bowl and stir to combine. Let sit at room temperature for 30 minutes (or if making far ahead of time, covered with plastic wrap in the fridge) before serving so the flavors can marry.

jalapeño crema
Add the ingredients to a food processor or blender and puree until combined. Let sit at room temperature for 30 minutes before serving.