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1
Start by preparing the breading for the fish. In a large bowl, mix the all-purpose gluten-free flour with salt and pepper. Stir in the beer, while whisking the mixture. Set aside.
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2
In a small bowl, add the lemon juice and the olive oil to the finely chopped red cabbage. Season and put aside.
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3
In another small bowl, mix together all the mango salsa ingredients. Season and set aside until serving.
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4
Cut the cod fillets into strips of about 3 inches long. You should have 8 pieces in total. Dry the strips with a clean dish towel and salt them lightly.
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5
In a heavy saucepan or skillet, heat the canola oil over medium heat until the frying thermometer reads 375 u00b0 F (190 u00b0 C).
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6
When the oil is ready, gently dip the first four strips of cod in the breading so that they are completely covered. Then place them gently in the oil.
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7
Fry for about 2 minutes on each side, or until the batter is golden brown. Remove the strips with tongs, set aside on a plate and salt.
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8
When the first 4 strips are ready, repeat step # 6 and # 7 with the 4 remaining strips.
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9
Heat the corn tortillas in a frying pan over low heat to prevent cracking during assembly.
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10
Assemble the tacos starting with the fish, followed by the red cabbage salad and the salsa. Serve with lime wedges.
