Directions

Pickled Red Onions:

1. Add water, apple cider vinegar, sugar, and salt into a small Anolon sauce pot. Heat it over medium high heat until the liquid is hot and the sugar and salt have dissolved. This should only take a few minutes.
2. Add the sliced red onion into the pickling liquid. Set it aside to pickle ideally overnight or at least for a few hours.

Crema:

1. Add all of the ingredients into a bowl and set it aside.

Cabbage Slaw:

1. Add all of the ingredients into a bowl and mix until well combined. Set it aside.

Beer Battered Cod:

1. Pour enough of the neutral oil into Anolon X Sauté Pan until it's about 4 inches deep. Heat it to 350℉.
2. While the oil heats, pat the pieces of cod dry with paper towels.
3. In a large bowl, add in the flour, cornstarch, ground mustard, salt, baking powder, paprika, garlic powder, and black pepper. Whisk the dry ingredients together until they're evenly combined. Pour in the Mexican beer. Whisk until combined and the mixture looks like thick pancake batter.
4. Working in batches, fully coat the cod in the beer batter. Allow any excess batter to drip off then gently drop it into the hot oil.
5. Cook the cod for about 6-7 minutes until its cooked through, golden brown, and crispy. Remove the fried cod from the oil and place it onto a baking sheet lined with paper towels to drain. Fry the remaining pieces of cod.
6. Heat the Anolon Advanced Home Double Burner Griddle with ½ tablespoon of neutral oil. Cook tortillas for 1-2 minutes on each side until heated through. Repeat with remaining tortillas.
7. To assemble the tacos, add a piece of fried cod, cabbage slaw, pickled red onions, a drizzle of the crema, a sprinkle of queso fresco or cotija, and cilantro leaves to each taco. Serve with lime wedges and enjoy