"Baja, the peninsula of Mexico located south of California, is famous for its fish tacos. Fish tacos have gained popularity around the globe. These lightly fried fish delights are layered with cabbage, cream sauce and Pico de Gallo."
Mexican White Sauce:
3/4 cup mayonnaise
1/2 cup plain yogurt
Juice of 1 lime
Pico de Gallo:
4 tomatoes, seeded and diced
4 green onions, green parts only, minced
3 jalapeño peppers, seeded and minced
2 serrano chile peppers, seeded and minced
1 onion, finely chopped
2 tablespoons minced fresh cilantro
Juice of 2 limes
Kosher salt
For the fish:
1 cup all-purpose flour
3/4 cup light beer
1 teaspoon kosher salt
1 1/2 pounds skinless cod or tilapia fillets
Vegetable oil
8 6- to 8-inch corn or flour tortillas
1 cup thinly shredded red cabbage
1 cup thinly shredded green cabbage
Mexican White Sauce: In a small bowl, combine mayonnaise, yogurt and lime juice. Cover and refrigerate for at least 2 hours or up to 24 hours.
Pico De Gallo: Mix all the ingredients except the salt. Transfer to an airtight container and refrigerate, stirring occasionally, for 1 hour or up to 24 hours. Add salt to taste just before serving.
For the Fish: In a large bowl, combine flour, beer and salt. Mix well to a thick consistency. Rinse fish and pat dry with paper towel. Cut crosswise into 1-inch wide strips.
Fill a deep fryer, deep heavy pot or deep skillet with 1-inch of oil and heat to 350°F. Using tongs, dredge fish pieces in batter and gently place in oil. Deep-fry 3 to 4 pieces at a time, turning once, until golden brown, about 1 minute per side. Drain on paper towels. Discard any excess batter.
To Build Tacos: skillet-warm tortillas. Divide fish equally among tortillas. Top with cabbage, Mexican White Sauce and Pico de Gallo. Fold tortillas in half.