Beer-Battered Fish Tacos with Avocado Sauce
[Vegan]

For the Cabbage Slaw:

1. Combine the shredded cabbage, onions, lime juice, cilantro, and oregano in a bowl.
2. Season with salt & pepper, to taste.
3. Can be made ahead of time and refrigerated.

For the Avocado Sauce:

1. Place the avocado, mayonnaise, lime juice, and garlic clove in a food processor. Blend until smooth.
2. If the sauce is too thick, you can add a bit of water to get the consistency you like.
3. Season to taste with salt, pepper, and hot sauce. This can be made ahead of time and refrigerated.

For the Tofu Fish:

1. Cut tofu into 8 slices, and then cut each slice in half for a total of 16 tofu strips.
2. Cut the nori into similar size strips and place a piece of nori on top of each slice of tofu. Set aside.
3. Combine the all-purpose flour, rice flour, Old Bay and salt in a large bowl.
4. If you don't have rice flour use 1 cup all-purpose flour.
5. Gradually pour in the beer, or sparkling water, and mix.
6. Add some all-purpose flour in a shallow dish. Coat the tofu pieces in the flour, then dip in the beer batter.
7. Pour about 1/2 inch of oil into a medium pan. Heat the oil over medium-high heat and carefully place the battered tofu into the hot oil. Fry until crisp and golden, about 1-2 minutes on each side.
8. Transfer to a paper towel to drain.
9. Heat tortillas in a medium skillet until warm and pliable, about 30 seconds per side.
10. Place some slaw in the middle of each tortilla. Top each with 2 pieces of tofu, avocado sauce, and cilantro.
11. Serve with lime wedges.