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Fish Tacos

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12
Ingredients Method

Ingredients
  

WHITE SAUCE
  • 1/2 cup plain 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
BEER BATTER
  • 1 cup all-purpose flour plus extra for dusting the fish
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 1 cup beer
FISH TACOS
  • 1 quart oil for frying
  • 1 pound cod fillets cut into small portions (basically cut to the size you want in your tacos)
  • 1 12 ounce package corn tortillas
  • 1/2 head cabbage finely shredded
  • pico de gallo

Instructions
 

White Sauce
  1. Stir together all ingredients (from the yogurt to cayenne pepper). Adjust seasonings to taste. Keep chilled.
  2. At this point, start to heat your oil for frying. You want it at a temperature of 375F.
Beer Battered Fish
  1. In a large bowl, stir together the flour, baking powder, salt.
  2. In a separate bowl, whisk the egg and the beer together. Stir this into the flour mixture until combined.
  3. Roll/coat your fish pieces in some flour, then dip into your beer batter. Deep fry in oil until a beautiful golden brown and crispy. Let them dry on a plate with paper towel.
  4. Assemble tacos: Place one fried fish on a corn tortilla, top with pico de gallo, cabbage, and drizzle on some white sauce to taste.
  5. Optional toppings: sliced avocado and shredded mexican blend cheese.