Serves: 6
Total Calories: 254
1. In a medium bowl, mix together the tomatoes, garlic, onion, chile, cilantro, and 1/4 teaspoon of the salt. Set the salsa aside. In another bowl, mix the mayonnaise and yogurt together. Set aside.
2. Pat the fish dry with paper towels. In a medium bowl mix the flour, garlic powder, 1/2 teaspoon of the salt and pepper. Stir in the beer and mix well. Dip the fish into the beer batter and lay on waxed paper 15 to 20 minutes. In a deep skillet, pour oil to a depth of 2 inches and heat to 375°. Fry the fish, 2 pieces at a time, turning once until crisp and golden brown outside and barely flakes inside. Drain on paper towels.
3. Heat a dry nonstick skillet and warm the tortillas, 1 at a time until soft and pliable. Stack between layers of a clean kitchen towel to keep warm. To assemble, layer on each warm tortilla 1 fish fillet, plus the amount of salsa, mayonnaise, and cabbage desired. Fold in half and serve.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Fish Tacos recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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