Ingredients

• 6 medium tomatoes , diced
• 1 small onion , diced
• 0.5 cups chopped fresh cilantro
• 2 tablespoons canned diced jalapeño chile peppers , juice reserved
• 0.5 teaspoons garlic salt
• 0.5 medium lime , juiced

Instructions

1. 1 Combine tomatoes, onion, cilantro, jalapeños, 1 tablespoon jalapeño juice, and garlic salt in a bowl. Pour lime juice over top. Cover with plastic wrap. Refrigerate until needed.
2. 2 Toss coleslaw mix and ranch dressing together in a bowl; set aside until needed.
3. 3 Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
4. 4 Combine beer and batter mix in a bowl. Dip cod into batter to coat.
5. 5 Lower cod carefully into the hot oil in batches. Fry until cooked through and coating is golden brown, 4 to 5 minutes. Transfer to a paper towel-lined plate using a slotted spoon. Repeat with remaining cod.
6. 6 Wrap corn tortillas in wet paper towels. Microwave on high until warm, about 1 minute.
7. 7 Stack 2 tortillas on a plate; top with cod, Mexican cheese, coleslaw mixture, and tomato salsa. Squeeze 1 lime wedge over top; drizzle with Sriracha. Repeat with remaining tortillas, cod, cheese, coleslaw mixture, tomato salsa, lime wedge, and Sriracha.

Nutrition per serving