Fish Tacos Recipe

Place thinly sliced red onion in a heatproof bowl or jar.

Combine apple cider vinegar, water, sugar, and 1/2 tsp salt in a small saucepan and bring to a simmer until sugar dissolves, about 1–2 minutes. Remove from heat and let cool slightly (1–2 minutes).

Pour the warm pickling liquid over the onions, press them down so they're submerged, and let sit at room temperature for at least 20 minutes. For best flavor, refrigerate for 1 hour or up to 24 hours.

Cut avocados in half, remove pits, and scoop flesh into a bowl.

Add lime juice, 1/2 tsp fine sea salt, 1/4 tsp black pepper, and chopped cilantro (if using). Mash with a fork until slightly chunky. Taste and adjust seasoning. Cover and refrigerate until ready to serve.

In a large bowl combine green cabbage, red cabbage, and shredded carrot.

Whisk together lime juice, 2 tbsp mayonnaise, 1 tsp apple cider vinegar, 1/2 tsp sugar, 1/2 tsp salt and 1/4 tsp black pepper. Toss dressing with cabbage mixture until evenly coated. Refrigerate until assembly.

In a small bowl whisk together 1/2 cup mayonnaise, 1/4 cup Greek yogurt, 1 tbsp sriracha, 1 tsp lime juice, 1/2 tsp garlic powder, 1/4 tsp smoked paprika, and 1/4 tsp salt until smooth. Taste and adjust heat or acidity as desired. Refrigerate until ready.

Pat cod fillets dry and cut into 8–10 pieces about taco-sized (3–4 oz each). Season lightly with 1/2 tsp salt, 1/4 tsp black pepper and 1/2 tsp smoked paprika.

Make the batter: in a bowl whisk together 3 tbsp flour, 2 tbsp cornstarch, 1/2 tsp baking powder and 1 tsp salt. Add cold beer (or sparkling water) and 3 tbsp ice water and whisk just until combined; batter should be thick but pourable. If too thick add 1 tsp more cold water.

Heat 2–3 inches of vegetable oil in a heavy pot or deep pan to 350°F (175°C). If you don't have a thermometer, test with a small drop of batter—if it sizzles and rises immediately, it's ready.

Working in batches so oil temperature remains steady, dredge each cod piece lightly in a dusting of flour (optional, keeps batter on), then dip into the batter to coat completely. Carefully lower into hot oil and fry until golden and crisp, about 3–4 minutes per side depending on piece size. Use a slotted spoon to transfer cooked fish to a wire rack set over a baking sheet or paper towels. Sprinkle immediately with a pinch of salt.

Keep cooked pieces warm in a 200°F (95°C) oven while finishing remaining fish.

Warm tortillas on a skillet or directly over a gas flame until pliable, about 20–30 seconds per side. Keep wrapped in a clean towel or in an insulated container.

Spread about 1–2 tablespoons smashed avocado on each tortilla.

Place one piece of crispy cod on top of the avocado. Add a small handful (about 1/4 cup) of house slaw, a few pickled red onion slices, and a drizzle (about 1 tablespoon) of awesome sauce over the top.

Garnish with extra cilantro leaves and serve with lime wedges to squeeze over tacos.