Fish Tacos San Diegan Way

For the beer batter:
1. In a large bowl, combine flour, cornstarch, baking powder, cayenne pepper, and salt.
2. Add egg and beer into the bowl, then stir it into the flour mixture (there might be some lumps). Set aside.

For the white sauce:
1. In a medium bowl, add yogurt and mayonnaise.
2. Add in fresh lime juice, garlic, oregano, cumin, dill weed, cayenne pepper, and cilantro and mix to combine. (Note: Mixture may be runny which is preferred—but if you make ahead and place in the refrigerator it will thicken slightly).

Cooking the fish:
1. Heat your deep fryer or large cast iron skillet with oil to 375 degrees F (you want enough oil to cover the fish).
2. Take your cod or selected fish and coat lightly with flour.
3. Add your coated pieces to the beer batter and coat thoroughly. Place the fish in the hot oil (be sure not to crowd pan as this will bring down the oil temperature resulting in oily and not crisp fish).
4. Cook fish until golden about 5-6 minutes or so.
5. Drain fish on paper towels and repeat with the remaining fish fillets.

Putting it all together:
1. Take your corn tortilla and over a direct gas burner (on medium high heat) place the tortilla over the burner until soft. This will take only a few seconds. If you do not have a gas burner you can microwave them or fry them in a dry skillet over medium heat for about 30 seconds.
2. Add the fish to the tortilla, and top with any of the following: cabbage, pico de gallo (chopped tomatoes, red onion/white onion, garlic, jalapenos, cilantro, and lime juice), avocados, lime wedges, and/or Cotija cheese.

Serve with refried beans, guacamole, and mexican rice.

Enjoy!