- Dip pieces of cod into the beer batter and drop into a shallow frying pan over medium heat. 2-3 oz. pieces of cod, 2 minutes per side.
- Two tablespoons of diced tomatoes, 1 tablespoon of onions, 1 tablespoon of jalapeños (without seeds), 1 tablespoon of chopped cilantro, salt and pepper.
- To assemble the taco, place down the tortillas and add a bed of shredded cabbage. Place the fish on top with the avocado, sour cream, and lemon juice. Top with fresh pico-de gallo.