Instructions

• Start by mixing shredded cabbage, minced onion, cilantro, cider vinegar, and vegetable oil in a big bowl. Toss it good so all flavors kinda hug each leaf.
• Season that slaw with half a teaspoon salt, then let it sit and marinate while you prep other stuff. This makes the crunch perfect but not too raw.
• In a separate bowl, whisk mayonnaise, lime juice, chopped chipotle chiles, and garlic together until it’s smooth and spicy creamy. This sauce is gonna bring the tacos alive.
• Heat your pressure cooker on sauté mode and carefully place cod strips in. Season with salt and pepper. Sear fish a couple minutes per side to lock in flavor.
• Now add a splash of beer and seal the lid. Cook on high pressure for about 3 minutes to get your tender pull without falling apart.
• When timer dings, do a quick release to stop that cooking right away. Fish should be just opaque and flakey.
• Warm corn tortillas either in a dry skillet or microwave, then start layering. Fish first, then cabbage slaw, and a dollop of that chipotle mayo to finish. Wrap ‘em up and dive in quick!