Fish Tacos

We loves fish tacos but we are picky about our fish tacos.  This is the best recipe that I have found so far.

Ingredients

• 1 cup all-purpose flour
• 2 tablespoons cornstarch
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 egg
• 1 cup beer ( I completely skip this step and just dip the fish in the egg and flour and somtimes totally omit this step.)
•  
• 1/2 cup plain yogurt
• 1/2 cup mayonnaise
• 1 lime, juiced
• ( I usually omit the jalapeno) 1 jalapeno pepper, minced
• 1 teaspoon minced capers
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried dill weed
• (I usually omit this too) 1 teaspoon ground cayenne pepper
• (I love this sauce)
•  
• 1 quart oil for frying ( I like to just pan fry my fish with olive oil)
• 1 pound cod fillets, cut into 2 to 3 ounce portions
• 1 (12 ounce) package corn tortillas
• 1/2 medium head cabbage, finely shredded

Directions

1. To make beer batter: In a large bowl, combine flour, cornstarch, baking powder, and salt. Blend egg and beer, then quickly stir into the flour mixture (don't worry about a few lumps).
2. To make white sauce: In a medium bowl, mix together yogurt and mayonnaise. Gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeno, capers, oregano, cumin, dill, and cayenne.
3. Heat oil in deep-fryer to 375 degrees F (190 degrees C).
4. Dust fish pieces lightly with flour. Dip into beer batter, and fry until crisp and golden brown. Drain on paper towels. Lightly fry tortillas; not too crisp. To serve, place fried fish in a tortilla, and top with shredded cabbage, and white sauce.

It is also great with sliced avocado, tomato and lime.  We can't get enough of it!