This is one tedious recipe that needs some work. I think it’s missing something, but I just can’t peg what that something is. I even pulled out my laptop and mobile router so I could document everything I used with no mistake about it. It’s two soft flour tortillas layered with homemade chipotle mayo, with breaded flaky grouper, cabbage, pico and sweet honey-cumin dressing. Served with tortilla chips and salsa

Fish Tacos

1 cup dark beer
1 cup all-purpose flour
1/2 teaspoon salt
1 1/2 pounds groupers, cubed
1 quart vegetable oil for frying
20 (6 inch) corn tortillas
5 cups shredded napa cabbage
1 cup chipotle mayonnaise
1/4 cup salsa
1 lime, cut into wedges

In a shallow bowl, whisk together beer, flour, and salt. Rinse fish, and
pat dry. Cut into 10 equal pieces. In a large saucepan, heat 1 inch oil to
360 degrees F (168 degrees C). Using a fork, coat fish pieces in batter.
Slide coated fish into hot oil in batches; adjust heat to maintain oil
temperature. Fry until golden, about 2 minutes. Lift out with a slotted
spoon, and drain briefly on paper towels; keep warm. Repeat to fry
remaining fish. Stack 2 tortillas. Place a piece of fish and 1/2 cup
cabbage in the center of the tortillas. Garnish with mayonnaise, lime
wedges and salsa

Chipotle Mayonnaise

1/2 cup mayonnaise
1 teaspoon minced canned chipotle pepper, or to taste
1 teaspoon adobo sauce from chipotle can

Combine all ingredients and mix well.
Makes 1/2 cup. Good luck!