Ingredients

• 1 ¹⁄₂ cups shredded green cabbage
• 2 limes (1 cut into wedges)
• 1 ¹⁄₂ tbsp. kosher salt, plus more to taste
• 2 cups flour
• ¹⁄₂ cup cornstarch
• 1 (12-oz.) bottle dark beer
• 1 egg
• Canola oil, for frying
• 1 lb. boneless, skinless red snapper, cut into 1½" strips
• 2 tsp. chili powder
• 16 corn tortillas
• ¹⁄₄ red onion, thinly sliced
• 4 sprigs cilantro, chopped
• 1 tomato, cored and chopped
• Sour cream or crema
• Mexican hot sauce

Instructions

1. In a bowl, combine cabbage and juice of 1 lime; season with salt, to taste; chill. In another bowl, whisk together 1½ tbsp. salt, 1½ cups flour, cornstarch, beer, and egg to make a batter.
2. Pour oil into a 5-qt. Dutch oven to a depth of 2"; heat until a thermometer reads 375˚. Sprinkle fish with chili powder and salt. Put remaining flour on a plate. Dredge fish in flour; shake off excess. Working in batches, dip fish in batter and fry until crisp, about 3 minutes. Transfer to a rack set inside a sheet pan; keep warm in 200˚ oven.
3. Heat a skillet over medium-high heat. Working in batches, add tortillas; cook, flipping, until warmed. To serve, layer 2 tortillas together, fill with some of the fish and cabbage, squeeze with a lime wedge, and garnish with onion, cilantro, tomato, sour cream, and hot sauce. Repeat.