1-First Step: Prep the slaw Start by making the slaw so the flavors have time to blend. In a medium bowl, stir together the mayonnaise, Mexican crema, lime juice, chopped cilantro, and honey. Add the shredded green cabbage and toss until everything is coated evenly. Set the bowl aside while you make the fish.

2-Second Step: Mix the beer batter In a separate bowl, whisk together the flour, salt, cayenne pepper, egg, and Mexican beer until smooth. The batter should be thick enough to cling to the fish, but still loose enough to drip slowly from a spoon. If it feels too thick, add a small splash more beer. If it feels too thin, add a spoonful of flour. For the best crispy Baja style beer battered fish tacos, use cold beer straight from the fridge. That helps keep the batter light and airy.

3-Third Step: Prepare the fish Pat the cod dry with paper towels, then cut it into taco-sized pieces if needed. Dry fish helps the batter stick better and gives you a crispier result. You can lightly season the fish with a little salt and pepper if you like, but keep it simple so the Baja flavors stay clean and fresh.

4-Fourth Step: Heat the oil Pour enough corn or vegetable-based oil into a deep skillet or heavy pot so it comes up about 2 to 3 inches. Heat it over medium-high heat until it reaches 350°F to 375°F. If you do not have a thermometer, drop in a tiny bit of batter. It should sizzle right away and float to the top. This temperature matters. Oil that is too cool will make the coating soggy, while oil that is too hot can burn the outside before the fish cooks through.

5-Fifth Step: Fry the fish Dip each piece of cod into the beer batter, letting the extra drip off for a second or two. Carefully place the fish into the hot oil, working in small batches so the pan does not get crowded. Fry each piece for about 3 to 4 minutes, turning once if needed, until the batter is golden and crisp. Move the cooked fish to a wire rack or a paper towel lined plate. A wire rack is best because it keeps the bottom from steaming and softening. If you are making a bigger batch, keep the cooked fish warm in a low oven while you finish frying the rest.

6-Sixth Step: Warm the tortillas Warm the corn tortillas in a dry skillet for a few seconds on each side, or heat them directly over a low flame if you prefer a little char. Stack them in a clean towel so they stay soft and flexible. Warm tortillas are a small thing, but they make a big difference in the final taco.

7-Final Step: Assemble and serve Place a few pieces of crispy fish in each tortilla, then top with a generous scoop of slaw. Finish with cilantro, a squeeze of lime, and your choice of pico de gallo or salsa verde. Serve right away while the fish is still crunchy.