1-First Step: Season and prepare the fish Start with 1 pound of cod and season it with salt on both sides. If you are using frozen fish, thaw it overnight in the refrigerator and pat it very dry with paper towels. Dry fish helps the batter stick better and fry up crisp. Cut the fish into taco-friendly pieces if needed, keeping them about the same size so they cook evenly.

2-Second Step: Mix the creamy lime slaw In a bowl, whisk together 1/4 cup mayonnaise, 1/4 cup Mexican crema, the juice from 2 limes, 2 tablespoons chopped cilantro, and 1 tablespoon honey. Stir until smooth and creamy. Add 2 cups shredded green cabbage and toss until everything is coated. The slaw should taste bright, creamy, and slightly sweet. If you want a sharper flavor, add a bit more lime juice. Set it aside while you cook the fish so the cabbage stays crisp.

3-Third Step: Make the beer batter In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 teaspoon salt, 1/4 teaspoon cayenne pepper, 1 large egg, and 1 cup Mexican beer. Mix until the batter is smooth with no big lumps. It should be thick enough to cling to the fish but still loose enough to drip off the excess. If you want an even crispier shell, you can add a little cornstarch to the flour. Keep the batter cold for the best texture.

4-Fourth Step: Heat the oil correctly Pour oil for frying into a cast iron skillet or deep skillet until it is about 1 to 2 inches deep. Heat the oil to 350 degrees Fahrenheit. Use a thermometer if you can, because the right temperature matters a lot. If the oil is too cool, the fish will soak up oil. If it is too hot, the batter can brown before the fish cooks through. For frying, corn oil, vegetable oil, canola oil, sunflower oil, safflower oil, or peanut oil all work well.

5-Fifth Step: Fry the fish until golden Dip each piece of fish into the beer batter, coating it fully and letting any extra drip off. Carefully place it into the hot oil using your hand or tongs. Fry for 4 to 5 minutes, or until the fish is golden and crispy. Do not crowd the pan. Frying too many pieces at once lowers the oil temperature and can make the coating soggy. Work in batches if needed, and let the oil come back to temperature between rounds. Use a spider strainer to lift the fish out safely.

6-Sixth Step: Drain and warm the tortillas Transfer the fried fish to a plate lined with paper towels or, even better, a wire rack set over a tray. This helps extra oil drip away without trapping steam. While the fish drains, warm the 8 corn tortillas in a dry skillet, on a comal, or wrapped in foil in a low oven. Warm tortillas are softer, easier to fold, and taste better in the final tacos.

7-Final Step: Assemble and serve Build each taco by adding a tortilla, a piece of fried fish, and a generous scoop of slaw. Finish with quartered limes, additional cilantro, and your favorite salsas. Serve right away while the fish is still crisp. For more ideas on seafood dinners, you might like these mango salsa salmon bowls for a fresh, colorful meal.