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Beer Battered Fish Tacos

by Curtis Ross

Tacos makes Tuesdays one of my most favorite days of the week. Beer battered cod served in corn tortillas with shredded cabbage and a zesty white sauce. 

Beer Battered Fish Tacos

Beer battered cod served in corn tortillas with shredded cabbage and a zesty white sauce. 
Total Time 30 mins
Course Main Course
Calories 409 kcal

Ingredients
  

  • 1 cup All-Purpose Flour
  • 2 tbsp Cornstarch
  • 1/2 tsp Salt
  • 1 Egg (large)
  • 1/2 cup Plain Yogurt
  • 1/2 cup Light Mayonnaise
  • 1 Lime (freshly juiced)
  • 1 Jalapeno Pepper, minced
  • 1/2 tsp Capers, minced
  • 1/2 tsp Dried Oregano
  • 1/2 tsp Ground Cumin
  • 1 tsp Dried Dill Weed
  • 1 tsp Ground Cayenne Pepper
  • 1 qt Cooking Oil
  • 1 lb Cod Fillet (cut into 2 to 3 ounce portions)
  • 1 12 oz Corn Tortillas (package)

Instructions
 

  • 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 to 375 degrees F (190 degrees C).
  • 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.   
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