8 small tortillas
3 cups cabbage or broccoli slaw
2 tbs canola oil
4 tilapia fillets, rinsed, dried and cut in half lengthwise

For the fish marinade:
2 tsp salt
2 tsp garlic powder
2 tsp paprika
1 tsp black pepper
1 tsp onion powder
1 chipotle chili powder
2 tsp dried oregano
2 tsp dried thyme
2 cups Big Rock Session IPA
1 tbs lemon juice

For the salsa:
1 onion, diced
1 cup mango, diced
1 cup avocado, diced
1/4 cup cilantro, chopped
1 tbs lime juice

In a small dish, combine the salt, garlic powder, paprika, pepper, onion, chipotle, oregano and thyme. Rub all of the fish fillets with the spice mixture. In a large shallow dish, combine the beer and lemon juice. Add the fish and marinate for 30 mins. Flip the fish half way through to marinate the fish evenly.

Meanwhile, in a medium bowl combine the ingredients for the salsa. Set aside.

In a large skillet, heat the oil over medium heat and add the fish once the oil is hot. Cook 2-3 mins a side or until the fish is 130F and starts to flake in the middle.

Assemble the tacos by layering the tortillas, a piece of fish, the slaw and salsa.

Creates 8 tacos.

Recipe courtesy of Wine, Food & Friends.