BATTERED FISH TACO 

Beer batter:
1 cup flour
1 teaspoon garlic powder
1 teaspoon ground red pepper or black pepper
1 cup beer
Mix flour with spices. Stir the Flour mixture into the beer.

White sauce:
1 cup sour cream
1 teaspoon soy sauce
1 ½ teaspoon Tabasco
1 teaspoon milk or water
Mix sour cream, milk or water, soy sauce and Tabasco thoroughly until mixture Is light and creamy.

Fish:
12 x 45 gms of fresh fillets (a firm white fish like flake)
Vegetable oil for deep frying

1/Wash fish by dipping in cold, lightly salted water and a little lemon juice.
2/Drain on paper towels.
3/Put vegetable oil into a deep skillet and bring to 190C.
4/Be sure fish is completely dry before dipping it into batter.
5/Coat each fish fillet completely with batter.
6/Place fish in single layer in skillet. Do not let pieces touch each other. Cook fish until batter is crispy and golden brown.
7/Place in a covered dish lined with bakers paper to keep warm.

Tacos:
12 DIEGO'S White Corn Tortillas
Spray Oil or 1/4 cup Oil

1/ Best to spray each tortilla with a little oil and place the tortillas in a preheated sandwich press, close lid firmly and wait for steam to escape, then count to three.
2/Remove and fold into a taco shape and place in a covered dish lined with bakers paper and a tea towel to keep warm.
Or
1/Heat the 1/4 cup oil to a med-high heat
2/ Place tortillas, individually in the oil with tongs.
3/Fold into taco shape and cook on both sides for a few seconds, till golden.
4/Pat excess oil off with paper towels and place in covered lined dish.

Fillings:
¼ medium head green cabbage, shredded extra fine
4 limes, cut into wedges (8th’s)
1 cup of your favorite Fresh Salsa recipe
White sauce (see above recipe)
½ bunch washed and chopped Coriander  

On each tortilla, layer fish fillet, cabbage, white sauce and salsa. Top it off with a squeeze of lime.