Total Time: 40 minutes

Makes:  12 servings

 655 Calories / 20g Protein / 22g Carbs / 54g Fat

Seasonings

• Salt, chili powder, onion powder, garlic powder, cumin

Ingredients

For the fish

• 2lbs Fresh cod, sliced

• 1 Cup all purpose flour

• 1/2 Cup panko bread crumbs

• 12 oz Beer (any light beer will work)

For the Citrus Slaw

• 2 Cups coleslaw mix

• 1/2 Cup cilantro (chopped)

• 2tbsp Lime juice

• 2tbsp Pineapple juice

For the chipotle mayo

• 1/2 Cup Mayo

• 1tsp Honey

• 1tsp Adobo sauce

For the tacos

• 2 Cups canola oil

• 1 Package of low carb tortillas (which ever you prefer) 

• 2 avocados (thinly sliced)

Instructions

1. Prepare citrus slaw by combining all ingredients in a small mixing bowl. Set aside
2. Prepare chipotle mayo by combining all ingredients in a small mixing bowl. Set aside
3. Slice cod into 1x2 inch pieces then pat dry with a paper towel. Set aside
4. Prepare batter by combining flour, panko bread crumbs, and seasonings in a medium mixing bowl. Stir in beer; mix until there are no more clumps
5. Pour canola oil into a medium skillet, filling it about 1 inch deep. Heat on medium-high heat to 350°F
6. Working in small batches, dip fish into batter
7. Add battered fish to hot oil and fry for 2 minutes on each side, or until internal temperature reaches 145°F
8. Remove fish from oil and place on a wire rack. Continue until all fish is fried
9. Heat tortillas as desired 
10. Assemble tacos by adding fish, citrus slaw, and sliced avocado to tortillas. Top with sauce and additional cilantro, as desired