Baja-Style Fish Tacos

Ingredients

Salsa Fresca

• 6 medium tomatoes, diced
• 1 small onion, diced
• 1/2 cup chopped fresh cilantro
• 2 tablespoons canned diced jalapeño chile peppers, or more to taste (juice reserved)
• 1/2 teaspoon garlic salt
• 1/2 medium lime, juiced

Fish Tacos

• 3 cups coleslaw mix
• 3 tablespoons ranch dressing
• 2 cups vegetable oil for frying
• 1 (12 fluid ounce) can or bottle Mexican beer
• 1 (9 ounce) box batter mix (such as Shore Lunch)
• 1 pound cod fillets, cut into 2-inch chunks
• 24 (6 inch) corn tortillas
• 2 cups shredded Mexican cheese blend
• 12 lime wedges
• 1 teaspoon Sriracha sauce, or to taste (Optional)

Directions

1. Combine tomatoes, onion, cilantro, jalapeños, 1 tablespoon jalapeño juice, and garlic salt in a bowl. Pour lime juice over top. Cover with plastic wrap. Refrigerate until needed.
2. Toss coleslaw mix and ranch dressing together in a bowl; set aside until needed.
3. Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
4. Combine beer and batter mix in a bowl. Dip cod into batter to coat.
5. Lower cod carefully into the hot oil in batches. Fry until cooked through and coating is golden brown, 4 to 5 minutes. Transfer to a paper towel-lined plate using a slotted spoon. Repeat with remaining cod.
6. Wrap corn tortillas in wet paper towels. Microwave on high until warm, about 1 minute.
7. Stack 2 tortillas on a plate; top with cod, Mexican cheese, coleslaw mixture, and tomato salsa. Squeeze 1 lime wedge over top; drizzle with Sriracha. Repeat with remaining tortillas, cod, cheese, coleslaw mixture, tomato salsa, lime wedge, and Sriracha.