• Small corn tortillas, two per taco

For the fish:

• 2 firm, white fish fillets, cut into strips
• 1 C. rice flour
• 1/2 tsp. each: paprika, cayenne, chile powder, chipotle powder, garlic powder, oregano, salt, pepper
• 1/2 bottle of beer (more if needed to get a thick pancake batter consistency)
• Oil for frying

For the slaw:

• 1/4 head green cabbage, shredded
• 1/4 head red cabbage, shredded
• 1/2 C. Chipotle Honey Lime Vinaigrette

For the pico de gallo:

• 3 tomatoes, chopped
• 1/2 white onion, chopped
• 1 clove garlic, minced
• 1 jalapeño, seeded and chopped
• handful of chopped cilantro (about 1/4-1/2 cup)
• 1/2 lime, juiced, zested
• salt & pepper to taste

For the white sauce:

• 1/2 C. sour cream (or greek yogurt)
• 1/2 C. mayonnaise
• 1/2 lime, juiced
• Opt: 1/2 tsp. chipotle puree or a couple shakes of chipotle or chile powder

Garnish:  Lime wedges, chopped cilantro, if desired