• Wash and dry produce. • Roughly chop cilantro. Zest and quarter lime.

• In a medium bowl, combine cabbage, mayonnaise, half the cilantro, 1 tsp sugar (2 tsp for 4 servings), a squeeze of lime juice, a pinch of salt and pepper, and as much lime zest as you like. Refrigerate until ready to use.

• In a large bowl, whisk together tempura batter mix, half the Fajita Spice Blend (you’ll use the rest in the next step), ⅓ cup cold water, and ½ tsp salt until smooth (⅔ cup cold water and 1 tsp salt for 4 servings). TIP: If mixture seems too thick, add more water 1 TBSP at a time until it reaches a pancake-batter-like consistency.

• Pat cod* dry with paper towels; slice into strips (ours were 3 inches long and 1 inch wide). Season all over with remaining Fajita Spice Blend, salt, and pepper. • Stir strips into batter until evenly coated. • Line a plate with paper towels.

• Heat a ¼-inch layer of oil in a large, heavy-bottomed pan over medium-high heat. Once oil is hot enough that a drop of batter sizzles when added to the pan, add coated fish in a single layer, working in batches. (Shake off excess batter before adding.) Cook until golden brown and cooked through, 1-2 minutes per side. TIP: To check for doneness, cut one strip in half. • Using tongs or a slotted spoon, transfer to prepared plate. Immediately season with salt and pepper.

• While cod cooks, wrap tortillas in damp paper towels. Microwave until warm and pliable, 30 seconds. • Divide tortillas between plates; fill with slaw, cod, and remaining cilantro. Top with half the guacamole and as much hot sauce as you like. • Serve with blue corn tortilla chips, remaining lime wedges, and remaining guacamole on the side. ***Fish is fully cooked when internal temperature reaches 145°.***