Beer-battered cod, crispy cabbage slaw, and green chile mayo—the taco formula that never fails
Ingredients
For the Slaw:
- 4 cups red cabbage, finely shredded
- ½ cup chopped cilantro
- ¼ cup thinly sliced red onion
- 2 tablespoons apple cider vinegar
- 3 slices bacon, chopped
- 1 tablespoon honey
- Casa M Spice Co Chain Reaction and ground black pepper to taste
For the Sauce:
- 1 cup mayonnaise
- 2 Tablespoons lime juice
- 2 oz diced green chile peppers (add more for a spicier taste)
For the Fish:
- 1 - 1-1/2 pounds fresh cod filets
- 1 cup flour, all-purpose
- 1/4 cup cornstarch
- 1 Tablespoon Casa M Spice Co Hooked
- 1-1/2 teaspoons Casa M Spice Co Chain Reaction
- 1-1/2 cups Corona (or similar beer)
- Canola, corn, or vegetable oil for frying the fish
Pulling It All Together:
- 12 corn or flour tortillas
- lime wedges for garnish
- cilantro, chopped, for garnish
Method
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01
Make the slaw
10 minToss shredded cabbage, cilantro, red onion, apple cider vinegar, honey, Chain Reaction, and black pepper in a large bowl. The vinegar and honey balance each other—acidic brightness with subtle sweetness—and the spice brings heat that builds as it sits.
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02
Chill the slaw
15 minRefrigerate the slaw so flavors meld and it stays crisp. You can do this while you prep everything else.
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03
Make the green chile mayo
5 minWhisk together mayonnaise, lime juice, and diced green chiles in a small bowl. The lime cuts through the richness and the chiles add that signature kick without drowning out the other flavors.
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04
Chill the sauce
10 minRefrigerate the mayo so it stays cool and the flavors have time to marry. Cold sauce on hot fish is the move here.
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05
Prep the cod
5 minCut the fish into strips and pat them completely dry with paper towels. Moisture is the enemy of a crispy crust—you want that batter to adhere and fry golden, not steam.
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06
Mix the batter
5 minCombine flour, cornstarch, and Hooked in a large bowl, then slowly pour in beer while whisking until you get a smooth, lump-free batter. The carbonation in the beer helps create that light, crispy crust you're after.
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07
Heat the oil
3 minWarm oil in a nonstick skillet over medium heat until it shimmers and moves freely. You want hot oil but not smoking—too hot and your batter burns before the fish cooks through.
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08
Fry the fish
5 minDip each strip into batter and immediately into the hot oil, working in batches so you don't crowd the pan and drop your oil temperature. Fish is delicate—turn gently so the coating stays intact. Total fry time is about 5 minutes; you're looking for a light golden color, not dark brown.
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09
Assemble the tacos
5 minLayer your warm fried fish on tortillas, then pile on the cold slaw and a generous dollop of green chile mayo. The contrast of hot fish, cold crisp slaw, and creamy spiced sauce is what makes this work every time.
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10
Garnish and serve
2 minTop with fresh cilantro and a squeeze of lime if you've got it. Serve right away while the fish is still hot and the slaw hasn't wilted.
From Mike's Notebook
Shred the cabbage thin and salt it five minutes before the vinegar hits—pulls water out so slaw stays crisp.
Mix the mayo and green chiles while the oil heats; flavors need time to marry before service.
Render the bacon first, then fry the cod in that fat—store-bought oil won't compete with the flavor.
Nutrition
Estimated · 1 serving · calculated from the ingredient list, not lab-tested.
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