Although we’ve grilled fish many times for tacos with good success, the fact is, there is no fish taco like a fried fish taco. We can’t explain how, what seems like the better half of English fish and chips landed in a taco, but we’re glad it did. The light and crispy fish is settled into a warm, soft corn tortilla, covered in seasoned cabbage and drizzled with a lime-spiked sour cream sauce. I think we’ll pass on the malt vinegar and fries. Give us a fish taco any time.Makes 12 tacos

Twelve 6-inch corn tortillas
2 -1/2 cups shredded green cabbage
2-1/2 cups shredded red cabbage
1-1/2 tablespoons fresh lime juice
1/4 teaspoon salt

1 cup all-purpose flour
2 teaspoons salt
1 cup beer (not dark)
1 pound cod fillet (or haddock, hake, tilapia) cut into 3- by 1-inch strips

Sour Cream, Lime, Cilantro Sauce (recipe follows)
Pico de Gallo (page …)

4 limes, quartered
Preheat oven to 350 degrees F.
Separate tortillas and make 2 stacks of 6. Wrap each stack in foil and heat in oven 10 minutes. In a large bowl, combine the red and green cabbage. Toss with 1-1/2 tablespoons lime juice and 1/4 teaspoon salt. Set aside.
Heat 1 inch of oil in a large heavy sauce pan) over medium heat until a deep-fat thermometer registers 360 degrees F. Stir together flour and salt in a large bowl, then stir in beer (batter will be thick). Add fish to batter and toss gently to coat. Lift each piece of fish out of batter, shaking off any excess batter. Carefully place fish into the oil and fry in batches, turning once or twice, until golden, 3 to 4 minutes. Drain on paper towels.

To Assemble: Top a tortilla with a piece of fish, sour cream sauce, salsa and cabbage. Squeeze lime over filling, fold tortillas, and eat.

Sour Cream, Lime, Cilantro Sauce

1 cup sour cream
½ cup mayonnaise
3 tablespoon finely chopped cilantro
Zest of one lime
1 tablespoon fresh lime juice
2 tablespoons milk

Combine all ingredients in a bowl and whisk until smooth. Refrigerate until ready to use.