Ingredients

• 1/2 cup tequila
• 1/2 cup fresh lime juice
• 1/2 cup water
• 2 tablespoons kosher salt
• 2 tablespoons turbinado sugar
• 1 tablespoon chili powder
• 2 pounds cod fillet, cut into 3- by 1-inch strips
• 1 cup canned black beans, rinsed and drained
• 1 jalapeno pepper, seeded and minced (optional)
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 tablespoon chili powder
• 1 teaspoon cider vinegar
• 1/2 teaspoon kosher salt
• 1 teaspoon sugar
• 1 (12 ounce) package coleslaw mix
• 1 tablespoon chopped green onions
• 1 cup all-purpose flour
• 1 tablespoon chili powder
• 1 tablespoon baking soda
• 2 teaspoons kosher salt
• 1 cup oil for deep frying
• 9 corn or flour tortilla

Instructions

1. Make a marinade by whisking together the tequila, lime juice, water, 2 tablespoons salt, turbinado sugar, and 1 tablespoon chili powder in a large bowl. Set aside 1/4 cup of the marinade. Add the cod to the remaining marinade; cover and set aside.
2. Stir together the reserved 1/4 cup marinade, black beans, and jalapeno; set aside.
3. Mix together the mayonnaise, sour cream, 1 tablespoon chili powder, cider vinegar, 1/2 teaspoon salt, sugar, and green onions in a large bowl. Add the coleslaw mix and green onion and mix until coated; set aside.
4. Mix together the flour, 1 tablespoon chili powder, baking soda, and 2 teaspoons salt in a shallow dish. Remove pieces of cod from the marinade, shake off the marinade, and coat in the flour mixture.
5. Heat the oil in a heavy skillet to 375 degrees F (190 degrees C). Gently lie the coated fish in the skillet without crowding the pieces. Cook in the hot oil, turning once, until browned on all sides, 5 to 7 minutes.
6. While frying the cod, heat the black bean mixture in a saucepan over medium heat. Heat the reserved marinade in a separate small saucepan over medium-low heat.
7. Assemble tacos by placing fish in the center of tortilla; top with coleslaw, black beans, and any other desired toppings. Drizzle some of the heated marinade over the fillings and fold the tortilla to close.