Directions

1. To make the Pickled Jalapeño Crema, combine all ingredients and mix well. Store in the refrigerator for up to one week.
2. To make the Hatch Chile Slaw, combine all ingredients in a large mixing bowl. Mix well by hand, squeezing the cabbage to break it down. Cover and place in the refrigerator until ready to serve.

3. Preheat your Yoder Smokers YS640s Pellet Grill to 425ºF, set up for indirect grilling (diffuser plate installed). Remove the second shelf from the grill. Place a Lodge 12” Cast Iron Skillet on the left side of the main cooking grate. Fill about 1/4-1/3 with vegetable oil. All the oil to heat to a temperature of 400ºF.

4. Fry the corn tortillas until lightly crisped, but still flexible.
5. Slice the cod fillets into 1 1/4 - 1 1/2 oz pieces (one piece should fit one corn tortilla).
6. To make the beer batter, combine all ingredients and whisk to combine.
7. Place 1 cup flour in a shallow dish. Dredge each piece of fish in the flour, then transfer to the beer batter. Coat in batter and transfer directly to the preheated oil.
8. Fry up to four pieces at a time, turning when the submerged batter is golden brown, then browning the other side. Cook until the internal temperature reaches 145ºF. If the fish is browned, but not yet fully cooked, carefully remove the fish from the hot oil and transfer to the cooking grates on the right side of the grill to bring the internal temperature up.

9. When the fish is cooked through, transfer to a wire rack or paper towel. Continue frying the fish in batches.

10. To assemble the tacos, spread the Pickled Jalapeño Crema across the corn tortilla. Place a piece of the beer battered fish on the crema. Top the Beer Battered Fish Tacos with the Hatch Chile Slaw.