Crispy Cod Tacos

Wash and dry the fresh produce. Stack the tortillas on a plate; cover with a damp paper towel. Cut out and discard the cabbage core; thinly slice the leaves. Pick the cilantro leaves off the stems; discard the stems. Trim off and discard the ends of the radishes; thinly slice the radishes into rounds. Quarter the lime. Pit, peel and thinly slice the avocado; top with the juice of 1 lime wedge to prevent browning. Finely chop the chipotle pepper; thoroughly wash your hands, knife and cutting board afterwards.

In a large bowl, combine the cabbage, sugar, mayonnaise, the juice of 1 lime wedge and as much of the chipotle pepper as you’d like, depending on how spicy you’d like the dish to be. Toss to thoroughly combine; season with salt and pepper to taste. Set aside to marinate, stirring occasionally, for at least 10 minutes.

While the slaw marinates, pat the cod fillets dry with paper towels. Cut each fillet lengthwise into 3 equal-sized pieces; transfer to a bowl. Season with salt and pepper; gently toss to coat. Set aside. Thoroughly wash your hands after handling the cod. In a medium bowl, combine the rice flour and ¼ cup of water; whisk until smooth. Season with salt and pepper.

While the slaw continues to marinate, in a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a drop of batter sizzles immediately when added to the pan, working in batches, dip each piece of seasoned cod in the batter (letting any excess drip off). Carefully add to the pan and cook 6 to 8 minutes on the first side, or until golden brown and crispy. Flip and cook 2 to 3 minutes, or until cooked through. Transfer to a paper towel-lined plate; immediately season with salt and pepper. Set aside in a warm place. Carefully discard the oil. Rinse and wipe out the pan.

Heat the pan used to cook the cod on medium-high until hot. Working in batches, add the tortillas and warm 1 to 2 minutes per side, or until soft and pliable. Divide between 2 plates.

Divide some of the slaw between the warmed tortillas. Top with the cooked cod and avocado. Garnish with some of the radishes (you may have extra) and the cilantro. Serve with the remaining lime wedges and any remaining slaw on the side. Enjoy!