Beer battered Fish Taco, Cabbage Cilantro Slaw, Pineapple Salsa with a Chipotle Creme | Dave's Dropp

Ingredients

• 4 C Cabbage (Shredded "angel hair" style)
• 1/2 C Green Onions (about 4 chopped)
• 1/2 C Cilantro (chopped)
• 3 Tb Vinegar
• 2 Tb Canola Oil
• 3 tsp Salt
• 1 tsp Sugar
• 2 lb Cod (cut into bite-size strips)
• Salt
• 1.5 C Flour
• 2 tsp Chili Powder
• 1/4 C Cornstarch
• 1 Tb Paprika
• 1 tsp Baking Powder
• 1 C Beer (I used Guiness)
• 1 Egg
• 1 C Pineapple preserves
• 3 Tb Lime Juice
• 1 Tb Cilantro (chopped)
• 1 Tb Jalapeno (fined diced)
• 1 tsp Salt
• 1/2 C Greek Yogurt
• 1 Tb Buttermilk
• 1 Chipotle peppers in Adobo (chopped)
• 1 Tb Adobo sauce
• 12 Corn Tortillas
• 2 Avocado (thinly sliced)
• 2 Limes (cut into wedges)