I love these tacos! They make me and my mouth happy!
1 cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder
1/2 teaspoon salt
1 cup beer
1/2 cup mayonnaise
1/2 cup plain yogurt
1 lime, juiced
1/2 jalapeno pepper, seeded and minced
1 teaspoon minced capers
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon dried dill weed
1/2-1 teaspoon ground cayenne pepper
1 quart oil for frying
1 pound cod fillets, cut into 2 to 3 ounce portions
Cabbage, finely shredded (I like to use red cabbage to add color)
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 the white sauce: In a medium bowl, mix together yogurt and mayonnaise. Gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeño, capers, oregano, cumin, dill, and cayenne.
Heat oil in deep-fryer to 375 degrees.
Dust fish pieces lightly with flour. Dip into beer batter, and fry until crisp and golden brown. Drain on paper towel and lightly salt.
Heat corn tortillas on skillet (I like to butter one side of the tortilla and heat that side first) and keep warm.
Place fried fish in tortilla, top with shredded cabbage and white sauce, eat and eat again and maybe again!
Adapted from Alllrecipes