18 1 ½ oz slices fresh lingcod, tempura batter, 2 L canola or vegetable oil, 18 fresh whole corn tortillas, 1 cup grated Monterey Jack cheese, ½ heads green cabbage, fresh tomato salsa, avo-tillo Sauce, chipotle mayo, 1 bunch cilantro, 6 limes.
Avo-tillo Sauce: Pour vegetable oil into a large saucepan and sauté onions, jalapeno pepper, and garlic until the onions are soft and translucent. Add coriander and cumin and toast for half a minute. Add tomatillos, white vinegar, lime juice, and sugar, and let simmer until tomatoes are just soft. Add avocados and puree with blender until smooth then add salt and pepper to taste. Chill and reserve for tacos.
Fish Taco Assembly: Fill deep fryer or a large pot with canola or vegetable oil and heat oil to 350 degrees Fahrenheit (Only use enough to float the fish strips in if you are using a pot). Dip lingcod into tempura batter. One-by-one, add lingcod slowly to the hot oil so they form a quick crust and do not stick to the bottom or each other (only cook a few pieces of cod at a time). Once the outside crust is golden brown and fish is floating, approximately two minutes, remove and place on paper towel or a metal rack to dry on. In a hot skillet warm corn tortillas until lightly toasted and soft. Fill corn tortillas with cheese, shredded cabbage, avo-tillo auce, and chipotle mayo. Top with tempura fried lingcod and fresh tomato salsa. Garnish with fresh cilantro sprigs and lime wedge.