INGREDIENTS
2
lbs Cod
1 cup
Brussels sprouts or cabbage
1 tsp
Oregano, dried
1/2 tsp
Oregano, dry
1
Pickled jalapenos in, Store-bought
1/2
Red onion
1 tbsp
Dijon mustard
1
Pico de gallo salsa, Store-bought
1 tsp
Chili oil
1 1/2 cups
Flour
3
Salt and freshly ground black pepper
1 pinch
Sugar
1 tbsp
Distilled white vinegar
1
Neutral oil
1 tbsp
Olive oil
8
Corn tortillas
1 cup
Mexican beer, dark
Mexican crema, for serving