Baja Style Fish Tacos

Mix tomatoes, onion, cilantro, jalapeño peppers, 1 tablespoon juice from jalapeño peppers, and garlic salt in a bowl; squeeze 1/2 lime over salsa fresca.

Cover bowl with plastic wrap and refrigerate while preparing fish.

Toss coleslaw mix with ranch dressing in a bowl; set aside for flavors to blend.

Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).

Stir batter mix and beer together in a bowl.

Wrap corn tortillas in wet paper towels and set aside.

Dip cod in the batter mix; fry coated cod in batches in the hot oil until cod is cooked through and coating is brown, 4 to 5 minutes.

Remove cod with a slotted spoon and drain on a paper towel-lined plate.

Microwave corn tortillas on high until warmed, about 1 minute.

Stack two tortillas on a plate; top with fish, a sprinkle of Mexican cheese, coleslaw mixture, salsa fresca, and a squeeze from lime wedge.

Drizzle with chile-garlic sauce.

Repeat with remaining ingredients.