Fish Tacos - The Real Deal

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 3/4 cup flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon chili powder
• 1/4 teaspoon cayenne pepper
• salt & pepper, as you like
• 1 egg yolk
• 4 -6 ounces beer (any type truly works)
• oil (for frying)
• 1/2 cup mayonnaise
• 1 tablespoon chopped fresh cilantro
• 1/2 lime
• 1 ripe avocado
• 1 (8 ounce) bag coleslaw mix
• 1 lb fish (tilapia works well, have even used large mounth bass we caught!)
• steamed flour tortilla
• lime, for squeezing

Recipe

• 1 get batter ingredients together. in a medium bowl, mix together flour, baking powder, spices, beer and egg yolk. if the mixture is too thick, feel free to add a bit more beer, but don't let it get watery -- it should be plenty thick to coat the fish. certainly feel free to drink the rest of the can!
• 2 cover the batter and let sit in fridge for at least 3 hours or overnight. as a variation, you can whip the residual egg into a thick froth and fold in just before you dip fish -- no waste - makes for a lighter batter.
• 3 heat oil to 375 or so. in a separate bowl, mix mayo, cilantro, and enough lime juice to make it "saucy". slice the avocado and open coleslaw mix.
• 4 cut fish into portions that will fit well in a taco after you fry them. (i use frozen tilapia fillets - cut down middle).
• 5 once oil is hot, dip fish in batter and get well coated. cook 1 or 2 slices at a time - drop a slice into oil while batter is still dripping off and fry for about 4-5 minutes - turning half way through. while fish is cooking, go ahead and steam the tortillas (microwave between 2 wet papertowels works).
• 6 you are done! grab a steamed tortilla, add a pice of fish, a couple of slices of avocado, sprinkle on some cabbage mix and add sauce to taste. you can also squeeze a little lime juice just at the end.