This is probably our family’s favorite Mexican recipe…it is almost guaranteed to make an appearance for birthdays (especially Ryan’s and Ladybug’s), Cinco de Mayo, and other holidays/celebrations (like Father’s Day) throughout the year! We like it so much that I always double the recipe, and sometimes, I have to make a triple batch! The fish is great on its own, if tacos aren’t your thing, and the cabbage mixed with the sauce also makes a nice salad on its own…I love a versatile recipe!

For the tacos:

• 1 cup flour, plus extra for lightly dusting the fish
• 2 Tbsp. cornstarch
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1 egg
• 1 cup beer
• 1 lb. cod or tilapia fillets, cut into small chunks
• oil for frying
• tortillas
• shredded purple cabbage

For the sauce:

• 1/2 cup plain yogurt
• 1/2 cup mayonnaise
• 1 lime, juiced
• 1 minced jalepeno
• 2 tsp. minced capers
• 1/2 tsp. dried oregeno
• 1/2 tsp. cumin
• 1/2 tsp. dried dillweed
• 1/2 tsp. cayenne pepper

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 pan or deep-fryer to 375 degrees.

Dust fish pieces lightly with flour. Dip into beer batter, and fry until crisp and golden brown. Drain on paper towels. Serve in tortillas and top with shredded cabbage and white sauce.