Baja Style Fish Tacos

Ingredients

• 6 tomatoes, diced
• 1 small onion, diced
• 1/2 cup chopped fresh cilantro
• 2 tablespoons canned diced jalapeno peppers, or more to taste (juice reserved)
• 1/2 teaspoon garlic salt
• 1/2 lime, juiced
• 3 cups coleslaw mix
• 3 tablespoons ranch dressing
• 2 cups vegetable oil for frying
• 1 (9 ounce) box batter mix (such as Shore Lunch)
• 1 (12 fluid ounce) can or bottle Mexican beer
• 24 corn tortillas
• 1 pound cod fillets, cut into 2-inch chunks
• 2 cups shredded Mexican cheese blend
• 2 limes, sliced into wedges
• 1 dash chile-garlic sauce (such as Sriracha) (optional)

Directions

Mix tomatoes, onion, cilantro, jalapeno peppers, 1 tablespoon juice from jalapeno peppers, and garlic salt in a bowl; squeeze 1/2 lime over salsa fresca. Cover bowl with plastic wrap and refrigerate while preparing fish.

Toss coleslaw mix with ranch dressing in a bowl; set aside for flavors to blend.

Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).

Stir batter mix and beer together in a bowl. Wrap corn tortillas in wet paper towels and set aside.

Dip cod in the batter mix; fry coated cod in batches in the hot oil until cod is cooked through and coating is brown, 4 to 5 minutes. Remove cod with a slotted spoon and drain on a paper towel-lined plate.

Microwave corn tortillas on high until warmed, about 1 minute.

Stack two tortillas on a plate; top with fish, a sprinkle of Mexican cheese, coleslaw mixture, salsa fresca, and a squeeze from lime wedge. Drizzle with chile-garlic sauce. Repeat with remaining ingredients.