Baja Fish Tacos

onceuponachef.com

Judy's good eats!

subheading: FOR THE CABBAGE SLAW:

5 cups (or one 10-ounce bag) shredded red cabbage

3 tablespoons minced red onion

½ cup fresh chopped cilantro

3 tablespoons cider vinegar

1-½ teaspoons vegetable oil

½ teaspoon salt

subheading: FOR THE CHIPOTLE SAUCE:

¾ cup mayonnaise, best quality such as Hellmann's

2 tablespoons lime juice, from one lime

2 to 3 chipotle chiles in adobo sauce (canned), roughly chopped, plus 1 to 2 teaspoons sauce (see note below)

1 large garlic clove, roughly chopped

subheading: FOR THE BEER BATTER:

1 cup all purpose flour

1 teaspoon salt

½ teaspoon ground black pepper

1 cup beer

subheading: FOR THE FISH AND TORTILLAS:

1-½ pounds skinless cod, cut into 1-inch wide x 4-inch long strips

Vegetable oil, for frying

12 (6-inch) soft corn tortillas, warmed

Lime wedges, for serving

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