Ingredient

• 2 cups shredded cabbage
• 3 tablespoons mayonnaise
• 2 tablespoons minced fresh cilantro
• 2 tablespoons sour cream
• 1 tablespoon lime juice
• 1 tablespoon honey
• 1/4 teaspoon salt
• Oil for deep-fat frying
• BATTER:
• 1 cup all-purpose flour
• 1-1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1 cup very cold beer or nonalcoholic beer
• 1 pound cod fillets, cut into 1-inch strips
• 6 corn tortillas (6 inches), warmed
• Optional toppings: Diced tomatoes, sliced avocado, pickled red onion

1. In a small bowl, combine the first 7 ingredients. Refrigerate, covered, at least 30 minutes. Meanwhile, in an electric skillet or deep-fat fryer, heat oil to 375°. In a shallow bowl, combine flour, baking powder, salt and cayenne pepper. Stir in beer until smooth. In batches, dip fillets in batter; allow excess to drip off.
2. Fry fish in batches until golden brown, 2-3 minutes on each side. Drain on paper towels. Serve in tortillas with cabbage mixture. Top with tomato, avocado and onion, if desired.