Beer Battered Fish Tacos with Jalapeño Ranch Dressing

• 1 cup all-purpose flour, can sub for gluten free 
• 2 tbsp. cornstarch
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1/2 tsp. black pepper
• 1 tsp. chili powder
• 1 tsp. cayenne powder, optional
• 1 egg
• 1 cup beer, we used an IPA
• 1 1/2 pounds cod or halibut, we used frozen
• 12 corn tortillas

• 2 cups shredded cabbage
• 1/2 cup Toby’s Jalapeno Ranch Dressing & Dip

Gather all ingredients. Heat oven to 450 degrees F. 

In a large bowl, combine flour, cornstarch, baking powder, chili powder, cayenne powder, black pepper and salt. 

In a small bowl or measuring cup, whisk the egg and beer together, then quickly stir beer mixture into the flour and spice mixture.

Line a baking sheet with parchment paper. Using your hand or tongs, dip a piece of fish into the beer batter mixture and be sure to coat all sides. Gently place the coated fish on the baking sheet and repeat until you’ve used all the fish. Place the sheet in the oven and bake for 12-15 minutes, flipping halfway through. 

In a small bowl, combine shredded cabbage with Toby’s Jalapeño Ranch Dressing to create a creamy slaw. 

Assemble tacos by adding a piece or two of beer battered fish to a tortilla, then a scoop of jalapeño ranch slaw, and fresh cilantro.

Optional to drizzle more Toby’s Dressing on top. Enjoy!