Makes about 10 tacos
Cook time: Approx. 1 hour

Fish ingredients:
4 Cod Fish Fillets (or your favorite white fish)
⅓ and ½ cup cornstarch
⅓ and ½ cup of flour
1 tbsp. of lemon pepper
1 tbsp. of paprika
2 tbsp. of salt
2 tbsp. of pepper
1 cup of Modelo Chelada (or your favorite beer or substitute for water)
1 cup of Cheese
4 Flour Tortillas


Slaw ingredients:
¼ of a small head of cabbage
½ of a red onion
4 tbsp of oil
2 tsp. of salt
1 tsp. of pepper

Salsa ingredients:
5 large onions
½ of a yellow onion
3 stalks of chopped green onions
3 tbsp of lemon or lime
A handful of cilantro
Salt and pepper to taste

Crema Sauce:
4 tbsp of Mexican Crema
4 tbsp of water
1 tbsp of con limón(tajín)
1 tbsp lemon or lime juice

Wash, cut, and prepare fish.
In a large bowl add ⅓ of cornstarch, ⅓ of flour, lemon pepper, paprika, 1 tbsp of salt, 1 tbsp of pepper. Mix well before adding fish. Coat fish in dry mix and let cool in refrigerator for 30 minutes.

In the meantime prepare other components. Prepare slaw by adding ¼ of a head of cabbage, ½ of a red onion, 4 tbsp of oil, 2 tbsp of salt, 2 tbsp of pepper. Toss and refrigerate.

Prepare salsa by chopping tomatoes, ½ of a yellow onion, 3 stalks of green onions, and cilantro. Mix ingredients, then add lemon or lime juice and salt and pepper to taste. Refrigerate.

Prepare Crema by adding Mexican Crema, water, con limón (tajín), and lemon or lime juice. Mix and refrigerate.

Prepare Beer Batter for fish by adding ½ cup of cornstarch, ½ a cup of flour, 1 tbsp salt, 1 tbsp of pepper, and 1 cup of Beer. Add more flour if too liquidity or add more beer if too thick. Mix well and set aside for 10 minutes before using.

Deep fry fish nuggets over low/medium heat approximately 10 minutes or until golden brown.

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