Fish Tacos

Breading:

1 cup all-purpose flour

2 tablespoons cornstarch

1 teaspoon baking powder

1/2 teaspoon salt

1 egg

1 cup beer

Sauce:

1/2 cup plain greek yogurt

1/2 cup mayonnaise

1 lime, juiced

1 jalapeno pepper, minced

1 teaspoon minced capers

1/2 teaspoon dried oregano

1/2 teaspoon ground cumin

1/2 teaspoon dried dill weed

1 teaspoon ground cayenne pepper

1 quart oil for frying

1 pound cod (or other mild white) fillets, cut into 2 to 3 ounce portions

1 package corn tortillas

1/2 medium head cabbage, finely shredded

Substitutes and options:

Spring mix for cabbage

mango salsa

homemade salsa

In lieu of breading marinate fish in fresh lime juice, cilantro, old bay seasoning, fresh cracked pepper

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).

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.

Heat oil in deep-fryer or cast iron skillet to 375 degrees

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.