INGREDIENTS
5 cups
shredded red cabbage
1
small red onion (sliced)
1/4 cup
cilantro (chopped)
1/4 cup
red wine vinegar
2 tbsp
vegetable oil
juice of 1 lime
zest of 1 lime
1/2 tsp
salt
1 cup
mayonnaise
2 tbsp
lime juice
3
canned chipotle chiles in adobo sauce (roughly chopped)
2 cloves
garlic (minced)
1 1/2 lb
tilapia fillets (cut into about 1-inch wide x 4-inch long strips)
1 cup
all-purpose flour
1 tsp
salt
1/2 tsp
ground black pepper
1 tsp
paprika
1/4 tsp
cumin
1 cup
beer (or seltzer)
Vegetable oil (for frying)
Soft corn or flour tortillas (warmed)
Lime wedges