Ingredients

12 cups shredded green cabbage

2 limes (1 cut into wedges)

12 tbsp. kosher salt, plus more to taste

2 cups flour

12 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

14 red onion, thinly sliced

4 sprigs cilantro, chopped

1 tomato, cored and chopped

Sour cream or crema

Mexican hot sauce

Instructions

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.

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.

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.