Ensenada-Style Fish Tacos

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Batter:

1/2 cup all-purpose flour

1 tablespoon Dijon mustard 

1 teaspoon dried oregano 

Salt and freshly ground black pepper

1 cup dark Mexican beer, such as Dos Equis Ambar

Cod:

Neutral oil, for frying

1 cup all-purpose flour 

Salt and freshly ground black pepper

2 pounds cod, cut into 5-by-1/2-inch strips (about 16 strips) 

Brussels Sprouts Slaw:

1 tablespoon olive oil

1 tablespoon distilled white vinegar 

1 teaspoon chili oil 

1/2 teaspoon crumbled dry oregano 

Pinch of sugar 

1 cup shredded Brussels sprouts or cabbage

Salt and freshly ground black pepper

Tacos:

8 corn tortillas

Mexican crema, for serving 

Store-bought pico de gallo salsa, for serving 

1/2 red onion, thinly sliced 

Store-bought pickled jalapenos in strips (not crosswise, like for nachos)