Recipe: Fish Tacos

Fish Tacos
(Almost like Rubio's)

Beer Batter:
1 cup flour
garlic powder
ground red pepper or ground black pepper
1 cup beer

Mix flour with a tsp or more of the spices. Stir the flour mixture into the beer. Mix until well blended.

White Sauce:
1/2 cup mayonnaise
1/2 cup plain yogurt

Blend mayonnaise and yogurt and reserve.

Salsa:
1 clove garlic, peeled and minced
6 ripe tomatoes, peeled seeded and diced
1/2 onion, minced
2 TBS cilantro leaves, chopped and stems removed
2 jalape o chiles
1-1/2 tsp salt
1/4 tsp pepper

Combine all ingredients and reserve.

Tacos:
12 fillets of cod, pollack or your favorite mild, white fish
oil for deep frying
12 corn tortillas, as thick and fresh as possible
1 head green cabbage, shredded
4 limes, cut into wedges

Wash fish by dipping in cold, lightly salted water.

Drain on paper towels. Put oil into a deep skillet and bring to 375 F. Be sure fish is completely dry before dipping it into batter. Coat each fish fillet completely with batter. Place fish in a single layer in skillet. Do not let pieces touch each other. Cook each fish fillet until batter is crisp and golden brown.

Heat corn tortillas lightly on griddle (or in a skillet) until soft and hot. On each tortilla, layer fish fillet, white sauce, salsa and cabbage. Top off with a squeeze of lime. Fold over tortilla to serve. If you prefer not to deep-fry, forget the beer bater and grill mahi mahi or swordfish with garlic and pepper.

Shared by Gail on AOL.

Pam