Cold slaw curtido: 1/4 red or white cabbage, shaved, 1/4 onion shaved, carrot shaved, 1/4 jalapeno pepper, shaved. Equal parts Apple cider Vinegar and water, pinch of pepper, salt, mexican oregano, cilantro. Put in wide mouth mason jar, top on, shake. Let stand one week to be ready, but can be used immediately as well.

Hang purple or white masa tortillas folded over oven rack in airfryer, roast till crisp but still flexible. 5 minutes at 350F degrees.

Chop the cod cheeks in strips. Heat 2 cups grapeseed oil to 360F degrees in cast iron skillet, dip codfish pieces in thin beer batter from cup of beer, cup of flour, baking soda, salt. Drip dry till batter adheres to fish, bake only one cod strip at a time till golden, 2-3 minutes, drain. Keep warm till all fish is fried.

Cool oil to handwarm, run through funnel with filter to reuse. Add paper kitchen towel to funnel for filtering small particles.

Make the avocado mayo with equal parts mashed ripe avocado and greek yoghurt, chopped tomato, pepper, shallot, cilantro. Add Tsp adobo sauce for kick. Add chopped fresh or frozen peeled hardneck garlic cloves if desired. 5 minutes.