Chipotle Tartar Sauce

1. In a small bowl, combine all the ingredients.
2. Move to a container and refrigerate until it’s taco time.

Avocado Salsa

1. Put everything EXCEPT the water in a food processor (or something like it, i.e. a blender).
2. Blend.
3. While it’s blending, slowly add water until it’s easier to mix. You most likely will not use all the water. The consistency you’re looking for is like a loose sour cream. Not thick and not watery.
4. Add more salt and pepper to taste.
5. Remove from the food processor and into a container. Refrigerate until it’s taco time.

Frying the Fish

1. In a big pot, heat 3-4 inches of vegetable oil until it reaches 375 degrees F.
2. Gently whisk the seltzer, vodka, and egg in a bowl.
3. In a medium bowl, combine the flour, cornstarch, and 1.5 tsp of salt.
4. Slowly add the flour mixture to the wet. Stir until they’re combined.
5. Once the oil is ready and heated to 375 degrees F, dip the chunks of fish into the batter, and carefully lower them into the oil. Work in 3-4 pieces of fish at a time.
6. Fry until they’re golden brown and crispy, about 2-3 minutes.
7. Remove from the oil and drain the fish on paper towels. Season with salt and pepper while they’re still hot.
8. Set aside until taco time!

Building the Tacos

1. Lay 1-2 tortillas flat on a plate.
2. Add a few spoonfuls of shredded cabbage on top of the tortilla.
3. Drizzle the cabbage with avocado salsa.
4. Lay a piece of fried cod on top of the cabbage.
5. Slather the cod with chipotle tartar sauce.
6. Drizzle a few drops of avocado salsa over the fish.
7. Fold up and eat!