Fish Tacos Baja Style
12 fish fillet, about 1 ½ inch by 3 inch size.
12 corn tortillas
Batter
1 cup flour
Dash garlic powder
Dash black pepper
1 cup beer
White sauce
½ cup mayonnaise
½ cup plain yogurt
Salsa
1 clove garlic, minced
6 ripe tomatoes, peeled and diced
½ onion, minced
2 tab. Cilantro leaves, chopped
2 jalapeno chilies, deeded and diced
1 ½ tea. Salt
¼ tea. Pepper
Oil for frying
Adds
½ head cabbage, shredded
4 limon or limes, cut into wedges
Mix flour, garlic powder and pepper. Stir into beer and mix until well blended. Wash fillets and dry well on paper towels.
Prepare salsa my mixing garlic, tomatoes, onion, cilandro, chiles , salt and pepper. Cover and let stand 1 hour to blend flavors.
In a small serving bowl, mix together mayonnaise and yogurt, set aside in frig.
Heat oil in deep skillet to 375 degrees. Fry fish without touching each other in hot oil turning once, until crispy and golden brown.
Tortillas can be heated a dozen at a time in a loose plastic bag in the microwave for 1 minute or heated lightly in a skillet one by one.
To assemble: On each warmed tortilla, layer the fish, white sauce, cabbage, grated cheese, salsa, squeeze of lime.