• oil for frying
• 1 cup all-purpose flour (or corn flour if you have it)
• 1 tablespoon salt
• 1 tablespoon black pepper
• 1 teaspoon dried oregano
• 1 teaspoon cumin, toasted if time permits
• cayenne pepper to taste
• 1 pound firm white fish fillets, cut into strips
• 1 cup dark beer
• corn or flour tortillas, warmed

Crunchy Coleslaw Topping

• 2 cups shredded cabbage
• 1 cup shredded carrot
• 1 bunch green onions, tops sliced, bottoms minced
• 3 tablespoons vegetable oil
• 2 teaspoons honey
• 2 garlic cloves, minced
• minced hot pepper to taste
• salt and pepper to taste

Salsa Fresca

• 2 cups finely chopped ripe tomato
• 1 cup finely chopped white onion
• ½ cup chopped cilantro
• 2 teaspoons minced garlic
• minced hot pepper to taste
• 1 tablespoon fresh lime juice
• salt and black pepper to taste

Combine all ingredients in a non-reactive bowl and set aside for 10 minutes; taste and adjust seasoning.

Simple Guacamole: mash ripe avocados with a bit of minced cilantro, lime juice, and hot sauce, salt, and pepper to taste. 

For an Americanized version, mash avocados with the Salsa Fresca

Fish Tacos

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