• Cut your fish into pieces by slicing lengthwise down the filet, then cutting each half into two pieces (for larger pieces) or four pieces (for smaller pieces). I like to cut the fish to still be longer stick-like shapes to fit well in the tortilla, instead of nuggets.
  2 pounds tilapia
• Preheat a large skillet over medium heat. Add enough oil so that it is 1/2 inch deep. Your oil should be 350℉ (176℃) for cooking.
  vegetable oil
• Make the beer batter by combining the flour, chili powder, garlic powder, baking soda, salt, and beer together in a large bowl. Whisk to combine.
  2 cups flour, 1 teaspoon chili powder, ½ teaspoon garlic powder, ½ teaspoon baking soda, ¼ teaspoon salt, 1 ½ cups Mexican beer
• When the oil is hot enough, dredge pieces of fish into the batter and gently place in the oil. When browned, flip over and cook the second side (3-4 minutes total). Do not add too many pieces to the skillet at a time as to not overcrowd and bring the temperature down (I cook about 1/2 pound of fish at a time).
• When the fish is cooked through, remove and place on a cooling rack sitting above paper towels to drain. Immediately lightly sprinkle with salt while hot.
• Repeat with all fish as needed.

Assembly

• Warm your tortillas. I like to do this over a large skillet on medium heat until they are browning a little. It can also be done over an open flame (just keep an eye on them!)
  16 corn tortillas
• Spread a little sauce down the middle of the tortilla.
  1 cup chipotle aioli
• Add slaw on top of the sauce.
  4 cups cilantro lime coleslaw
• Add your fish pieces on top of the slaw.
• Drizzle with more sauce and desired toppings. Serve immediately.