1-Step 1: Get everything ready Start by patting the cod dry with paper towels. This matters because dry fish helps the batter cling better and fry up crisp instead of soggy. Cut the fish into 8 even pieces so they cook at the same speed. Sprinkle the fish lightly with salt and set it aside while you make the slaw and batter.

2-Step 2: Mix the slaw In a medium bowl, whisk together the mayonnaise, Mexican crema, lime juice from 2 limes, chopped cilantro, honey, and a little salt. Once the dressing looks smooth, toss it with the shredded green cabbage. This creates a cool, creamy topping that balances the hot fried fish. If you like extra crunch, let the slaw rest for just a few minutes while you fry the fish.

3-Step 3: Make the beer batter In another bowl, mix the flour, 1/2 teaspoon salt, 1/4 teaspoon cayenne pepper, egg, and Mexican beer until smooth. The batter should be thick enough to coat the fish but still loose enough to drip a little when you lift the fish out. If you want even crispier baja style beer battered fish tacos, add a spoonful or two of cornstarch to the flour next time. That little trick makes the coating extra light and crunchy.

4-Step 4: Heat the oil Pour enough oil into a deep skillet or heavy pan for frying. Heat it to 350 degrees Fahrenheit. A thermometer helps a lot here because oil that is too cool will make the fish greasy, while oil that is too hot can burn the coating before the fish cooks through. Keep the heat steady throughout the cooking process.

5-Step 5: Batter and fry the fish Dip each piece of cod into the batter and let the excess drip off for a second or two. Carefully place the fish into the hot oil and fry for 4 to 5 minutes, turning as needed, until the coating is golden and crispy. Work in small batches so the pan does not get crowded. Crowding the pan drops the oil temperature and can turn those beautiful crispy fish tacos into soft ones. For the best crunch, fry a few pieces at a time and let each batch get its own space in the pan.

6-Step 6: Warm the tortillas While the fish finishes cooking, warm the corn tortillas in a dry skillet for a minute or two per side. You want them soft, warm, and flexible, not stiff. Keep them wrapped in a clean kitchen towel so they stay warm until serving time.

7-Step 7: Build the tacos Place a few pieces of fried fish into each tortilla, then top with the cabbage slaw. Add a squeeze of lime and finish with extra cilantro and salsas. Serve right away while the fish is hot and crunchy. These tacos taste best fresh from the skillet, when the contrast between the crisp fish and cool slaw is at its peak.