“Sinaloa Style” Beer Battered Fish Tacos

Ingredients

Cole Slaw Topping

• 2 cups Melissa’s Napa Cabbage – shredded
• 2 cups Red Cabbage – shredded
• 1 Carrot – shredded
• 1/4 Melissa’s Perfect Onion – minced
• 2 tablespoons Granulated Sugar
• 1/8 teaspoon Sea Salt
• 1/8 teaspoon Freshly Ground Pepper

Beer Battered Fish

• 1/4 cup Milk
• 1/2 cup Real Mayonnaise
• 1/4 cup Buttermilk
• 1 tablespoon Rice Vinegar
• 2 teaspoons White Wine Vinegar
• 1 Melissa’s Seedless Lemon – juiced
• 1 pound Cod Fish Fillets
• 6 turns of Melissa’s Tuscan Style Seasoning
• 1 cup All-Purpose Flour + more for dredging
• 2 tablespoons Granulated Sugar
• 1 teaspoon Baking Powder
• 1 egg
• 1 teaspoon Melissa’s Costa Azul Hot Sauce
• 1 teaspoon Granulated Garlic
• 1 teaspoon Smoked Paprika
• 1 cup Beer
• Canola Oil for Frying

• 6 Corn Tortillas – fried into taco shells
• Melissa’s Costa Azul Hot Sauce

Directions

• Add the oil to a cast iron pan or deep fryer and heat it to 375ºF.
• In a mixing bowl, add the cabbages, carrot and the onion. Toss well.
• In another bowl, whisk together the sugar and the next 8 ingredients.
• Pour into the cabbage bowl and mix well. Set aside.

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