Beer-Citrus Marinade:

• 2 lb skinless cod
• 1/4 cup Saison Libre beer
• 1/4 cup olive oil
• 6 garlic cloves, grated
• 2 tbsp honey
• 1 tbsp dried oregano
• 2 tsp kosher salt
• 1 ½ tsp ground cumin
• 1 tsp ground black pepper
• Zest and juice of 1 small orange
• Zest and juice of 1 lemon
• Zest and juice of 1 lime

Fish Seasoning:

• 1/2 tsp salt
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp ground coriander
• 1 tbsp olive oil

Honey-Lime Sriracha Mayo:

• 1/2 cup mayonnaise
• Juice of 1/2 lime
• 2 tbsp honey
• 1 tbsp sriracha
• 1 garlic clove, finely chopped
• Salt and pepper to taste

For the Tacos:

• Corn or wheat tortillas
• Shredded red cabbage
• Thinly sliced red onion
• Diced tomatoes
• Fresh cilantro
• Lime juice, to taste

1. In a bowl, mix all the marinade ingredients. Place the cod in a large sealed bag, pour in the marinade, and refrigerate for 1 hour.
2. Mix all the mayo ingredients in a bowl. Keep chilled.
3. Drain the cod and pat dry. Drizzle with olive oil and rub to coat. Mix the dry spices and sprinkle over the fillets.
4. Heat a large nonstick skillet with a drizzle of olive oil over medium-high heat. Cook the cod for 7–8 minutes, or until it flakes easily with a fork, flipping halfway through.
5. Spread mayo onto the tortillas. Add chunks of cod, red cabbage, red onion, tomatoes, cilantro, a squeeze of lime juice, and more mayo if you’re feeling bold. 💥