Ingredients

• Vegetable oil, for frying
• 1 red salmon fillet, skinned, boned, and cut into 2-inch strips
• Beer Batter, recipe follows
• Salt
• 4 to 6 flour tortillas
• 1 cup shredded cabbage
• Chipotle Mayonnaise, recipe follows
• Tomatillo Salsa, recipe follows
• 3/4 cup white flour
• Dash yellow mustard
• Beer to make batter consistency of pancake batter
• 1/2 cup mayonnaise
• 2 tablespoons milk
• 1 or 2 smoked, canned chipotle chiles
• 1 cup chopped canned or fresh tomatillo
• 1/4 cup chopped canned or fresh jalapeno peppers
• 1/4 cup diced onion
• 1/4 cup chopped cilantro leaves
• 1/4 cup canned green chiles

Instructions

1. Heat a heavy skillet with 1/2-inch vegetable oil until hot, not smoking. Dip fish in batter to coat evenly, and lay fish strips in pan, not touching. Cook until golden, about 2 to 3 minutes. Turn and cook until golden. Drain on paper towels and season with salt, to taste. Heat a dry cast iron or heavy skillet and warm flour tortillas until heated. Assemble tortillas by layering fish, cabbage, mayonnaise, and salsa.
2. Stir together until incorporated.
3. Put ingredients in a bowl and mix.
4. Process ingredients together, and then simmer over medium high heat until just boiling. Serve warm. If using fresh ingredients, simmer until cooked.