The first time I ever heard of fish tacos, way back when I was a picky eater, I thought they sounded really weird and like something I would never eat.
I pictured fish covered with taco spices and topped with lettuce, tomatoes and sour cream. Totally unappealing.
I’ve learned a lot of things about fish tacos since then. Number one being none of those traditional taco spices are involved. Thank goodness. Instead, strips of cod are beer-battered (or club soda-battered) and fried until light, flaky and crispy.
They’re nestled in corn tortillas and topped with a creamy tangy slaw traditionally made of cabbage. I used rainbow carrots instead, with beautiful shades of orange and yellow dressed in a sweet and tangy dressing made of mayo, honey, mustard and a tiny bit of the pickling juice….