1 pkg Beer Battered Cod (12.5 oz)
½ small head red cabbage, tough bottom discarded and leaves shredded
1 carrot, shredded
½ small red onion, very thinly sliced
½ cup malt vinegar
1 cup mayonnaise
Kosher or flake sea salt
Coarsely ground black pepper
8 corn tortillas
1 lime, cut into wedges
Fresh cilantro (optional)
Prepare Beer Battered Cod according to package directions and keep warm. Cut into large chunks.
In a medium bowl, stir together the vinegar and mayonnaise. Season with salt and pepper to taste. Stir in the cabbage, carrot, and red onion. Toss together to evenly coat. Set aside.
Heat tortillas by placing directly over a gas burner until lightly charred on both sides.
If you don’t have a gas burner, char the tortillas by placing in a smoking hot cast iron skillet and cook until slightly browned on one side, turn and repeat on the other side. Tortillas should still be pliable and not crispy stiff.
To serve, spoon a little of the slaw onto each tortilla, then top with fish pieces and a little more slaw. Squeeze with lime and top with cilantro, if desired, just before serving.