Baja-Style Fish Tacos

Make a marinade by whisking together the tequila lime juice water 2 tablespoons salt turbinado sugar and 1 tablespoon chili powder in a large bowl. Set aside 1/4 cup of the marinade. Add the cod to the remaining marinade; cover and set aside.

Stir together the reserved 1/4 cup marinade black beans and jalapeno; set aside.

Mix together the mayonnaise sour cream 1 tablespoon chili powder cider vinegar 1/2 teaspoon salt sugar and green onions in a large bowl. Add the coleslaw mix and green onion and mix until coated; set aside.

Mix together the flour 1 tablespoon chili powder baking soda and 2 teaspoons salt in a shallow dish. Remove pieces of cod from the marinade shake off the marinade and coat in the flour mixture.

Heat the oil in a heavy skillet to 375 degrees F (190 degrees C). Gently lie the coated fish in the skillet without crowding the pieces. Cook in the hot oil turning once until browned on all sides 5 to 7 minutes.

While frying the cod heat the black bean mixture in a saucepan over medium heat. Heat the reserved marinade in a separate small saucepan over medium-low heat.

Assemble tacos by placing fish in the center of tortilla; top with coleslaw black beans and any other desired toppings. Drizzle some of the heated marinade over the fillings and fold the tortilla to close.