Step 1

Chop and shred all the vegetables. In a bowl, add 1/2 shredded purple cabbage, 1/4 cup chopped cilantro, 2 Tbsp diced red onion, and 1 shredded carrot.

Step 2

Dressing for the slaw. In the same bowl, add 1 1/2 Tbsp honey and the juice of 1 lime. Then mix everything together using tongs. Cover with plastic wrap and let it sit in the refrigerator for at least 2 hours. The longer the slaw sits, the better flavor you will get.

Step 3

Make the Baja cream sauce. In a small bowl, 1/2 cup combine sour cream, 1/2 cup mayonnaise, 1 Tbsp honey, 1/2 small pressed garlic clove, and the juice of half of a lime. Then add 1 finely chopped chipotle pepper in adobo sauce along with 1 tsp salt and 1/4 tsp black pepper. Whisk and set aside for later.

Step 4

Create the dredge. In a large bowl combine 2 cups of all-purpose flour, 1 tsp chili powder, 1 tsp garlic powder, 1 1/2 tsp salt, and 1/4 tsp pepper. Now slowly pour in 16 oz of beer. Make sure to use a whisk to mix the beer into the flour mixture as your pour it in. Constantly stirring will ensure a smooth "pancake-like" batter.

Step 5

Slice the fish. You want to cut 1 1/2-2 lb cod fillets into equal-sized pieces. Mine were about 3 inches long and 1 inch thick.

Step 6

Fill a deep skillet or heavy-bottomed pot with about 1-2 inches of corn, canola, or vegetable oil and bring it to medium-high heat or 350-375 degrees Fahrenheit. It's best to monitor the oil temperature with an instant-read thermometer using the entire frying process.

Step 7

Fry the fish. Dredge each cod fillet in the beer batter and fry them in the hot oil for about 4-5 minutes while turning them constantly to ensure even cooking. Then transfer them to a plate lined with paper towels to absorb any excess oil.

Step 8

Assemble the fish tacos immediately. Using the tortilla of your choice (corn or flour), add the Baja cream slaw, then 2 crispy cod fillets, and top it all with extra cilantro, pico de gallo, or guacamole.