Tacos de Pescado Estilo Baja

Pat the Cod fillets dry with paper towels and cut them into strips approximately 2 cm wide. Season the Cod fillets generously with 3 grams of Salt and 1 gram of Black pepper.

Prepare the fish batter: In a large bowl, whisk together All-purpose flour, Cornstarch, Baking powder, 5 grams of Salt, and 2 grams of Black pepper. Gradually whisk in the Mexican lager beer until a smooth, pancake-like batter forms. Set aside.

Prepare the cabbage slaw: Thinly shred the Green cabbage. Thinly slice the Red onion. Roughly chop 30 grams of the Cilantro. In a medium bowl, combine the shredded Green cabbage, sliced Red onion, and chopped Cilantro. Squeeze 20 grams of juice from the Lime over the slaw and season with 2 grams of Salt. Toss to combine and set aside.