MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Fort Worth Fish Tacos
Categories: Seafood, Breads, Dairy, Herbs, Cheese
Yield: 8 Servings

8 (3 oz ea) fish filets
2 ts Salt
2 ts Louisiana hot sauce
4 oz Cream cheese; softened
1 bn Fresh cilantro; chopped
1/2 c Mayonnaise
5 oz Plain Greek yogurt
4 sm Limes; in wedges
1 c Flour
1 ts Salt
1 ts Garlic powder
Cayenne pepper
1/4 ts Black pepper
1 c Dark beer
2 qt Oil for frying
8 sm (6") flour tortillas
1/4 Head green cabbage; shredded
14 oz Jar ready made salsa

Place fish on plate and sprinkle with salt and hot sauce;
cover and refrigerate a few minutes while making cilantro
cream sauce. In a small bowl or large measuring cup,
combine cream cheese, 2 T. cilantro, mayonnaise, yogurt
and 1 T. of fresh lime juice; mix well, cover and
refrigerate while making beer batter for fish.

In a large bowl combine flour, salt, garlic powder,
cayenne, pepper and beer; mix well with a whisk.

In a large frying pan heat oil on medium high heat just
until hot but not smoking. Remove fish from refrigerator;
dip in beer batter and fry 3 at a time, turning when
golden (approximately 2 minutes on each side, depending
on the thickness); drain and keep warm. Repeat until all
fish is cooked; cover and keep warm.

Heat flour tortillas and cover to keep warm. Remove
cilantro cream sauce from refrigerator to serve. Assemble
tacos by placing a fish fillet on a warm tortilla, top
with cabbage, then cream sauce, salsa, the remaining
cilantro and a squeeze of the remaining lime wedges.

NOTE: You can also make a great relish to top these off
with using chopped jicama, avocado, red onion and
whatever else you'd like-pickle in equal amounts of water
and vinegar and a little sugar. Drain and put on
top-wonderful!

Posted by Paula Todora

RECIPE FROM: https://www.justapinch.com

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