1-First Step: Season the fish and get the slaw ready Start by patting the cod dry with paper towels. Season both sides lightly with salt, then set the fish aside while you work on the slaw. This short rest helps the seasoning settle in and gives you a cleaner fry later. In a medium bowl, whisk together 1/4 cup mayonnaise, 1/4 cup Mexican crema or sour cream, the juice from 2 limes, 2 tablespoons chopped cilantro, and 1 tablespoon honey. Once the dressing looks smooth, add 2 cups shredded green cabbage and toss until every strand is coated. Set the slaw in the refrigerator while you fry the fish so the flavors can mingle.

2-Second Step: Mix the beer batter In a separate bowl, combine 1 cup all-purpose flour, 1/2 teaspoon salt, 1/4 teaspoon cayenne pepper, 1 large egg, and 1 cup Mexican beer. Whisk until the batter is smooth and mostly lump free. A few tiny lumps are fine, but you want a thick, pourable coating that clings to the fish. If your batter seems too thick, add a small splash of beer. If it looks too thin, add a spoonful of flour. The goal is a coating that sticks without sliding right off.

3-Third Step: Heat the oil Pour oil into a large skillet to a depth that works for shallow frying. Heat it to 350 degrees Fahrenheit. If you have a thermometer, use it. That steady temperature helps the fish turn golden instead of greasy. While the oil heats, line a plate with paper towels for draining. Warm the 8 corn tortillas in a dry skillet, wrap them in foil, or keep them covered so they stay soft and flexible.

4-Fourth Step: Coat and fry the fish Dip each piece of fish into the batter and let the excess drip back into the bowl. Carefully lower the fish into the hot oil, working in batches so the pan does not get crowded. Fry for 4 to 5 minutes, turning once, until each piece is golden and crisp. Use a slotted spatula or tongs to move the fish to the paper towel lined plate. Sprinkle with a little more salt while it is still hot. That final seasoning gives the crust extra flavor. For the best texture, keep the oil hot and fry only a few pieces at a time. A crowded pan can turn crisp fish into soggy fish fast.

5-Fifth Step: Build the tacos Place a few pieces of fried fish on each warm tortilla. Top with a generous spoonful of cabbage slaw, then finish with 2 quartered limes, cilantro, and your favorite salsas. A squeeze of lime right before the first bite wakes up every flavor. If you like a little extra heat, add more salsa on top. If you like a milder taco, keep it simple with slaw and lime. Either way, the contrast of crispy fish, cool slaw, and warm tortillas is what makes these tacos so satisfying.

6-Sixth Step: Serve right away Serve the tacos as soon as they are assembled for the best crunch. The fish is at its crispiest just after frying, and the slaw stays bright and cool against the warm tortilla. If you are serving a group, set everything out buffet style so everyone can build their own plate. For a quick taco-night side, you could pair these with rice, beans, or a fresh salad. If you enjoy seafood dinners, you might also like this easy air fryer tilapia recipe for another simple fish option.