Tempura Fried Fish Tacos

 Ingredients for fish:

4 large, center cut cod fillets
salt
pepper
chili powder
Kikkoman tempura batter mix
Tabasco

Ingredients for slaw:

2 handfuls of coleslaw mix
1 handful of shredded carrots
2 handfuls of iceberg lettuce shreds
2 TBSP cilantro, chopped
Sour cream
Mayo
Red wine vinegar
Tabsco
Salt and pepper

Other ingredients:

Flour tortillas
pickled jalepenos, sliced
jalepeno, sliced
Green onion
Canola oil

Directions: 

1. Mix 2 TBSP mayo, 2 TBSP sour cream, 1 TBSP red wine vinegar and 1 TBSP tabasco together. 

2. Mix your carrots, slaw, lettuce and cilantro in a large bowl. Add in 1 TBSP at a time of the dressing above until it's to your liking. Season with salt and pepper and reserve. 

3. Mix your tempura batter with water and a few dashes of tabasso, a sprinkle of cayenne and salt and pepper. 

4. Dry cod pieces and cut into thin strip like pieces to fit in a tortilla.  Season fish with salt, pepper, chili powder.  

5. Heat a large dutch oven to 350. Fry in batches and drain on paper towel lined wire rack. 

6. Warm tortillas on the back of the stove. Assemble tacos by adding a piece or two of fish, then slaw, then jalepenos and green onion and additional crema (if desired).