1-First step: Mix the slaw Start by making the cabbage slaw, since it tastes even better after sitting for a few minutes. In a medium bowl, toss together 5 cups shredded red cabbage, 3 tablespoons minced red onion, 1/2 cup fresh chopped cilantro, 3 tablespoons cider vinegar, 1.5 teaspoons vegetable oil, and 1/2 teaspoon salt. Stir until the cabbage is lightly coated and the seasonings are spread evenly.

2-Second step: Blend the chipotle sauce Next, make the sauce by blending 3/4 cup mayonnaise, 2 tablespoons lime juice, 2 to 3 chipotle chiles in adobo sauce, 1 to 2 teaspoons sauce from the can, and 1 large clove garlic until smooth. Taste it and decide if you want more heat. If your family likes milder food, start with fewer chiles and add more only if needed.

3-Third step: Whisk the beer batter In another bowl, whisk together 1 cup all-purpose flour, 1 teaspoon salt, and 1/2 teaspoon ground black pepper. Slowly stir in 1 cup beer until the batter comes together. It should be smooth enough to coat the fish, but not so thin that it runs off completely.

4-Fourth step: Heat the oil Pour vegetable oil into a skillet deep enough for frying and heat it to 350°F. If you have a thermometer, use it. Oil that is too cool can make the fish greasy, while oil that is too hot can brown the outside before the inside cooks through. While the oil heats, lay out a plate or baking sheet lined with paper towels. That gives the cooked fish a fast place to drain after frying.

5-Fifth step: Batter and fry the fish Cut your 1.5 pounds of skinless cod into 1-inch wide by 4-inch long strips if it is not already prepared. Dip each strip into the beer batter, letting the excess drip off, then lower it gently into the hot oil. Fry the pieces until golden brown, about 2 minutes per side. Turn the fish carefully so each side gets even color. When the cod is crisp and cooked through, lift it out and place it on the paper towels to drain. The outside should be crunchy, while the inside stays flaky and moist.

6-Sixth step: Warm the tortillas Warm 12 soft corn tortillas in a dry skillet, on a griddle, or wrapped in a clean towel in the microwave. Warm tortillas are much easier to fold, and they help keep the tacos from cracking as you assemble them. If you like a little extra char, give the tortillas a quick toast in a hot pan. That small detail can make the whole taco taste even more homemade.

7-Final step: Assemble and serve Spread a little chipotle sauce onto each tortilla, add a portion of cabbage slaw, then top with the fried cod. Finish with lime wedges on the side so everyone can add a bright squeeze at the table.