Fried Fish Tacos with Chipotle Slaw Makes 8 Ingredients 2 cups all-purpose flour, divided 1 cup cornstarch 1 tablespoon Chef Paul Prudhomme’s Magic Shrimp Seasoning, plus more to taste 2 teaspoons kosher salt, plus more to taste ⅛ teaspoon baking powder ⅛ teaspoon baking soda 1 (12-ounce) bottle cold Abita Amber beer or other light beer 3 to 4 tablespoons ice water 1 quart vegetable oil 1 pound speckled trout fillets, scaled, skinned if desired, and cut into finger-size strips Ground black pepper, to taste 8 (5-inch) corn tortillas Chipotle Slaw (recipe follows) Lime wedges, to serve Garnish: diced avocado, diced tomato, sliced green onion, chopped cilantro leaves Chipotle Slaw 1 cup mayonnaise 2 tablespoons fresh lime juice 1 chipotle pepper in adobo, finely chopped 1 tablespoon adobo sauce 1 teaspoon Chef Paul Prudhomme’s Magic Shrimp Seasoning Pinch kosher salt Ground black pepper, to taste 2 cups shredded green cabbage ½ cup finely sliced red bell pepper ½ cup chopped green onion ¼ cup finely chopped cilantro Instructions Fill a large container with ice; set aside. In a metal bowl, combine 1 cup flour, cornstarch, seasoning blend, salt, baking powder, and baking soda. Stir in beer, and add 3...