For the peach’o de gallo

1. Combine all ingredients in a bowl and mix thoroughly. Cover with plastic wrap and set aside in refrigerator for a couple hours until ready to use. Can be made a day ahead.

For the chipotle-lime slaw

1. Place cabbage, carrots, cilantro and scallion in a bowl, toss to combine. Mix remaining ingredients together in a small bowl until smooth. Consistency should resemble a salad dressing. Taste and adjust. If too sweet, add more vinegar or lime juice. If too tangy, add more agave or sugar. Use kosher salt to bring out the flavors. If you want more heat, add more chipotle peppers. Pour mixture over cabbage, carrots, scallion and cilantro. Toss to combine. Wrap in plastic wrap and chill at least an hour until ready to use. Can be made a day ahead. If you have too much dressing after a 1-hour or overnight chill, simply drain the excess.

For the tortillas

1. In a large bowl, whisk the masa harina and salt until combined. Make a well in the center and pour in 1 1/2 cups of hot water. Gently mix with a fork, spoon or rubber spatula until all of the water is absorbed. If the mixture is still too dry, add more hot water in 2 tablespoon increments until dough comes together. Once dough is a soft ball, not too wet and not too dry (should feel like Play-Doh), knead for about 2 minutes or so. Form into a disc and portion out as many tortillas as you can. I noticed that a good golf-ball size portion is perfect. If using a tortilla press, wrap the press in plastic wrap to avoid the dough from sticking to the plate. If using a rolling pin or wine bottle, also wrap in plastic wrap. Press out your tortillas, or roll them (not too thin or they’ll be impossible to handle) out and arrange on paper towels. Cook your tortillas on both sides in a dry skillet until brown spots develop. If you prefer to toast and char your tortillas, par-cook them in a dry skillet for about 15-20 seconds per side until they start to set up. Then, over a low open-flame, toast them directly on top of the fire on both sides until charred on the edges. Set aside in a tortilla warmer, or wrap them in a few layers of foil until ready to use.

For the tempura cod

1. In a large heavy-bottom skillet (I used cast iron), bring about 1-inch of oil to 375 degrees. You can use a deep fryer if you prefer. In a bowl whisk the water (or beer) and tempura mix until smooth. Add the fish to the batter and toss to coat. Once the oil has reached 375, let the excess batter drip off the fish and add to the oil, a few pieces at a time. Fry on both sides until fish is golden brown and visibly crispy, will take anywhere between 2-4 minutes per side, depending on the size of your fish. Drain on paper towels or a baking rack over a baking sheet. Sprinkle with a little salt and ancho chili powder (if using) and serve immediately.
2. Build your tacos and enjoy.