In a bowl toss well the Cabbage, Green Onions, Cilantro, Vinegar, Oil, Salt and Sugar. Cover and place in the fridge until needed
Fish and Beer Batter
If using frozen fish make sure it is thawed. Pat the fish dry and sprinkle with Salt while preparing the batter and dredge
In a bowl combine the 3/4 C of the Flour, Cornstarch, Paprika and baking Powder. Mix in the Beer and Egg
In a flat dish place the remaining 3/4 C Flour, Chili Powder, 2 tsp Salt and 1 tsp Black Pepper
Whisk together the Pineapple Preserves, Lime Juice, Cilantro, Jalapeno and Salt. cover and place in the fridge until needed
Mix together the Greek Yogurt, Buttermilk, Chipotle Pepper and the Adobe Sauce. Cover and place in the fridge until needed
Line a large plate with Paper towels. Cover a sheet pan with foil and place in a preheated oven at 200 Degrees. Heat Oil for frying the fish to 375 degrees
Dip the Fish in the Flour mixture. Coat fully and shake of any excess. Place in the Beer Batter to coat. Then place the fish in the hot Oil. Cook 4-6 pieces at a time to keep the oil temperature up. Cook on each side for about 2-4 minutes until golden brown and crispy.
Move the cooked Fish to the paper towel lined plate to drain then place the next batch of Fish in the Oil. Then move the drained Fish to the Sheet pan in the Oven. Repeat as needed.
Just before starting the last batch of Fish place your Corn Tortillas on a baking sheet and put them in the oven to warm.
Place some Fish Portions on a warmed Corn Tortilla. Top with the Slaw, Pineapple Salsa and the Chipotle Creme.