1-First Step: Season and prep the fish Start by seasoning the 1 pound of cod with salt and setting it aside. If you are using halibut, haddock, pollack, mahi mahi, or grouper, cut the fish into 8 even pieces so they cook at the same speed. Pat the fish dry with paper towels before frying because extra moisture can make the batter slip off.

2-Second Step: Mix the slaw In a bowl, whisk together 1/4 cup mayonnaise, 1/4 cup Mexican crema or sour cream, the juice of 2 limes, 2 tablespoons chopped cilantro, and 1 tablespoon honey. Once the dressing is smooth, toss it with 2 cups shredded green cabbage until the cabbage is coated. Set the slaw aside so the flavors can blend while you cook.

3-Third Step: Make the beer batter In another bowl, mix 1 cup all-purpose flour, 1/2 teaspoon salt, 1/4 teaspoon cayenne pepper, 1 large egg, and 1 cup Mexican beer until smooth. The batter should be thick enough to cling to the fish but still light enough to fry into a crisp shell. If it seems too thick, add a splash more beer.

4-Fourth Step: Heat the oil Pour enough oil for frying into a cast-iron skillet or heavy pan and heat it to 350 degrees Fahrenheit. A thermometer helps a lot here. If the oil is too cool, the fish absorbs more oil and turns soggy. If it is too hot, the outside browns before the inside cooks through.

5-Fifth Step: Fry the fish Dip each piece of fish into the batter, letting the excess drip off, then carefully place it in the hot oil. Fry for 4 to 5 minutes until golden, turning once so both sides cook evenly. Work in small batches and avoid crowding the pan. That step helps the fish stay crisp instead of steaming in the oil. If you want extra crunch, you can dust the fish lightly with flour before dipping it into the beer batter. You can also add a little cornstarch to the flour, which gives the coating a crispier finish.

6-Sixth Step: Warm the tortillas While the fish cooks, warm the 8 corn tortillas in a dry skillet, on a griddle, or wrapped in a clean kitchen towel in the oven. Warm tortillas are softer and less likely to tear when you fill them. For a taco night spread, you can serve these with a side dish like chicken enchiladas if you want a bigger family-style meal.

7-Final Step: Assemble and serve Fill each tortilla with fried fish and a scoop of slaw. Top with quartered limes, cilantro, and your favorite salsas. Serve right away while the fish is still crisp and the tortillas are warm.