Most Popular Menu Fish Tacos :: So Tasty

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Fish Tacos

"I'm from San Diego and those flavor just like home! We live inside the south now, and no one has heard of these! Serve with homemade % de gallo, and lime wedges to squeeze on top!"

Ingredients :

1 cup all-motive flour
2 tablespoons cornstarch
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
1 cup beer
1/2 cup undeniable yogurt
half of cup mayonnaise
1 lime, juiced
1 jalapeno pepper, minced
1 teaspoon minced capers
half of teaspoon dried oregano
half of teaspoon floor cumin
half teaspoon dried dill weed
1 teaspoon floor cayenne pepper
1 quart oil for frying
1 pound cod fillets, reduce into 2 to a few ounce portions
1 (12 ounce) bundle corn tortillas
1/2 medium head cabbage, finely shredded

Instructions :

Prep : 40M	Cook : 8M	Ready in : 1H

To make beer batter: In a large bowl, combine flour, cornstarch, baking powder, and salt. Blend egg and beer, then speedy stir into the flour mixture (do not worry approximately some lumps).
To make white sauce: In a medium bowl, blend together yogurt and mayonnaise. Gradually stir in fresh lime juice till consistency is barely runny. Season with jalapeno, capers, oregano, cumin, dill, and cayenne.
Heat oil in deep-fryer to 375 tiers F (190 ranges C).
Dust fish pieces gently with flour. Dip into beer batter, and fry until crisp and golden brown. Drain on paper towels. Lightly fry tortillas; no longer too crisp. To serve, area fried fish in a tortilla, and pinnacle with shredded cabbage, and white sauce.

Notes :

Reynolds® Aluminum foil may be used to hold food wet, cook dinner it calmly, and make clean-up less difficult.

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