Fish Tacos

1/2  cup		lager beer
1/2  cup		whole wheat flour
1/2  teaspoon		salt
1  lb.		cod fillets, cubed
1		(6 inch) whole wheat tortilla
5  cups		shredded cabbage
1/4  cup		salsa
1		lime, cut into wedge
1/2  cup		Miracle Whip

Tip: For nutritional information on all the ingredients in Fish Tacos just click on each ingredient name. Then adjust the serving size for any Fish Tacos ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

In a shallow bowl, whisk together beer, flour, and salt.
Rinse fish, and pat dry. Cut into 10 equal pieces.
In a large saucepan, heat 1 inch oil to 360 degrees F (168 degrees C). Using a fork, coat fish pieces in batter. Slide coated fish into hot oil in batches; adjust heat to maintain oil temperature. Fry until golden, about 2 minutes. Lift out with a slotted spoon, and drain briefly on paper towels; keep warm. Repeat to fry remaining fish.
Stack 2 tortillas. Place a piece of fish and 1/2 cup cabbage in the center of the tortillas. Garnish with miracle whip, lime wedges and salsa