Make Sauce: Add Cilantro Lime Sauce ingredients to a small blender or food processor. Blend until smooth. Taste and add additional salt, cilantro and/or lime as desired. Set aside.

Make Slaw: In a medium bowl combine the mayo, lemon juice, white wine vinegar and a pinch of salt. Stir to combine. Add cabbage and toss to coat. Taste and add additional salt, as desired. Set aside. 

Heat Oil: Use a very deep cast iron skillet (we used a 5qt. cast iron skillet - 5.5 inches deep) and fill approx. 1/2 full with the oil of your choice. Bring oil between 375-400 degrees F. 

Prep Fish: Meanwhile, cut cod fillets into smaller chunks (approx. 3 inches long and an inch or two wide). Pat fish dry with clean paper towels. Season fish generously with kosher salt and ground black pepper. Sprinkle with a little rice flour or cornstarch (whichever you plan on using in the recipe). Set aside. 

Combine Batter: In a large bowl, whisk together the all-purpose flour, rice flour (or cornstarch), baking powder, kosher salt, black pepper, Old Bay Seasoning and onion powder. Whisk in the cold beer - the consistency should be a bit thinner than pancake batter.  

Coat + Cook Fish: Dredge fish into the batter, let excess batter fall off. Carefully place in the oil and let cook 2 - 2 1/2 minutes, flipping halfway. Remove with slotted fish spatula and transfer to paper towel-lined plate. Sprinkle with kosher salt.

Build Tacos: On your tortilla of choice, add some of the slaw, a piece of crispy fish, some pico de gallo, and then a drizzle of the cilantro lime sauce on top. Continue this process until all tacos are built and ready to eat!