These tacos certainly aren’t Tex-Mex but I like them anyway. I can’t remember where I got the original recipe but I tweaked it slightly and they are delicious.
White Sauce
Ingredients:
- 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
- 1/2 – 1 teaspoon ground cayenne pepper, depending on personal tastes
Batter
Ingredients:
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1 egg
- 1 cup beer
Additional Ingredients:
- 1 quart oil for frying
- 1 pound cod fillets, cut into 2 to 3 ounce portions
- 12 corn tortillas
- 1/2 medium head cabbage, finely shredded
- lime wedges (not optional)
Thaw your fish and, if necessary, cut into 3-4″ strips. Heat oil on medium high. Dip fish into batter and fry until nicely browned. Warm tortillas in a iron skillet with a little oil until flexible.
Place fish, sauce and cabbage on tortilla and garnish with a squeeze of lime.
