Espresso and Lime

Make the pico de gallo slaw...
2 Combine 10 ounces of very finely shredded green cabbage (angel hair cabbage, if you can find it) with 1/4 cup of finely chopped red onion, 1 cup of finely diced roma tomatoes (seeds removed), 1 small finely diced jalapeño (seeds removed to minimize heat),  1/4 cup of finely chopped cilantro, 3 tablespoons of freshly squeezed lime juice, 1/3 cup of Mexican crema and a big pinch of sea salt and black pepper in a large bowl and mix until everything is evenly distributed.
Make the lemon dill tartar sauce...
8 Combine 3/4 cup of mayonnaise, 2 tablespoons of freshly squeezed lemon juice, 1/4 cup of finely chopped dill pickle, a heaping tablespoon of fresh dill and a pinch of black pepper in a small bowl.
9 Chill until ready to use.
Make the crispy fried cod...
12 Cut your cod into strips about 4 inches long and 1 inch wide, pat dry with paper towels and season with salt and pepper
13 Whisk a cup of all purpose flour with 1/2 teaspoon of baking powder, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/2 teaspoon of paprika, 1/2 teaspoon of salt and a pinch of cayenne pepper in a large bowl
14 Slowly add the sparkling mineral water or beer, whisking as you go, until a thick, but whiskable batter comes together (this should take about 1 cup). Transfer the batter into the refrigerator until your oil is ready for frying 
15 Place a large heavy bottom skillet over medium to medium high heat and add 2 inches of a neutral oil
16 Once the oil is between 350°-375°, dip a piece of cod into the chilled batter until all sides are coated
17 Carefully dip the batter coated cod into the hot oil repeat with 2-3 more pieces (avoid crowding the oil with too many pieces of fish)
18 Once the batter is golden brown and crispy, carefully remove the fried fish from the oil using a large slotted spoon or spider strainer and transfer them onto a cooling rack
19 Season the freshly fried fish lightly with salt
20 Repeat the process until all of the fish is fried
Assemble the tacos...
25 Assemble the tacos by combining the fried cod, pico de gallo slaw and lemon dill tartar sauce in your desired layers
26 Garnish with additional tartar sauce and lime wedges