Get all the ingredients together in your work area and set up your mise en place.

Slice the cabbage and red onion thin: ¼ of a head of red cabbage and 1/2 of a red onion.

Juice fresh limes. You’ll need 2 ounces, which is roughly the juice of 3-4 limes. To get the most juice out of the limes, make sure to roll each lime on your cutting board or kitchen countertop for a minute or so before juicing. 

Mix the cabbage, onions, lime juice, 2 tbs of olive oil and ¼ of a cup of cilantro together in a medium mixing bowl and let it sit for 10 minutes. 

Mix ½ cup of mayonnaise, ½ cup of sour cream, 2tbs of ancho chili powder, 2 tsp of hot sauce, 1 tb of smoked paprika and salt and pepper into a bowl and mix until combined. 

Set aside or transfer to a squeeze bottle.

In a large mixing bowl, add 1 ¼ cup white rice flour, 1 ¼ cup all purpose flour, 1 tsp baking powder, 2 tbs ancho chili powder, 1 tbs garlic powder and 1 tsp black pepper.

Add 1 whole egg and mix.

When that is well combined, add the beer and the vodka. 

You must season the fish before soaking it in the batter. 

Heat your frying oil to 375F. It’s best to use a kitchen thermometer for this and not guess if your oil is hot enough. This ensures that your fish is cooked at the right temperature and is consistent throughout.

When ready, dip the fish into the batter and cook for about 4-5 minutes. 

Drain in paper towels.

ASSEMBLY AND PRESENTATION: Warm the tortillas in a non-stick pan over the stove. Take one beer-and-vodka battered fried cod fish and place in the center of the tortilla. Drizzle the chili-lime crema over the fish in a left to right motion. Top with red cabbage slaw. Top with cilantro