1-First step: Make the cabbage slaw Start by tossing together 5 cups shredded red cabbage, 3 tablespoons minced red onion, 1/2 cup fresh chopped cilantro, 3 tablespoons cider vinegar, 1 1/2 teaspoons vegetable oil, and 1/2 teaspoon salt in a medium bowl. Mix until the cabbage looks evenly coated. The slaw should taste bright, a little salty, and lightly tangy. If you want a softer slaw, let it sit for 10 to 15 minutes while you prepare the rest of the recipe. That short rest gives the vinegar time to slightly soften the cabbage. It also makes the slaw easier to tuck into the tacos without falling apart.

2-Second step: Blend the chipotle sauce Add 3/4 cup mayonnaise, 2 tablespoons lime juice, 2 to 3 chipotle chiles in adobo sauce, and 1 large clove garlic to a blender or food processor. Blend until smooth and creamy. If you want a milder taco, start with 2 chipotles and taste before adding more. This sauce gives Crispy Baja Fish Tacos their smoky, cool heat. If you like a thinner drizzle, add a tiny splash of water or extra lime juice. If you want to save time later, make the sauce a day ahead and keep it chilled until serving.

3-Third step: Whisk the beer batter In a bowl, whisk together 1 cup all-purpose flour, 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper, and 1 cup beer. Stir just until the batter is smooth. A few small lumps are fine and can actually help the coating stay light. The beer batter is the secret to that crispy, airy shell. Cold beer helps the batter stay lively in the oil, so keep it cold until you are ready to mix. If you are cooking for someone who needs a gluten-free option, use a gluten-free flour blend and a gluten-free beer.

4-Fourth step: Heat the oil for frying Pour enough vegetable oil into a skillet to reach a shallow frying depth, then heat it to 350°F. A thermometer helps a lot here. If the oil is too cool, the fish can turn greasy. If it is too hot, the batter may brown before the fish cooks through. Set a paper towel lined plate or wire rack nearby. That way, once the fish comes out of the pan, it can drain right away and stay crisp.

5-Fifth step: Batter and fry the cod Pat the 1 1/2 pounds skinless cod dry and cut it into 1-inch wide by 4-inch long strips if needed. Dip each piece into the beer batter so it is fully coated, then carefully lower it into the hot oil. Fry for about 2 minutes per side, or until golden and crisp. Work in batches so the fish has room to fry evenly. Overcrowding the skillet can drop the oil temperature and soften the coating. Once each piece is done, transfer it to paper towels or a rack to drain. If you are using flounder instead of cod, watch closely because it may cook a little faster.

6-Sixth step: Warm the tortillas While the fish drains, warm 12 soft corn tortillas in a dry skillet or directly over a low flame if you prefer a little char. Warm tortillas are easier to fold and make the tacos taste more complete. You can stack them in a clean kitchen towel to keep them soft until serving. If you are feeding a crowd, keep the tortillas wrapped in a towel inside a low oven or covered bowl. This helps them stay warm while you finish frying the rest of the fish.

7-Final step: Assemble and serve Spread a spoonful of chipotle sauce on each tortilla, add a little cabbage slaw, then top with a piece of fried cod. Finish with lime wedges for serving. A squeeze of lime right before the first bite wakes up all the flavors. These Crispy Baja Fish Tacos taste best right after assembling, when the fish is still crisp and the slaw is fresh. If you want extra color, add a little more cilantro on top. Serve them family-style so everyone can build their own taco just the way they like it.