Dinner: Fish Tacos

My favorite restaurant in Cabo is the Baja Cantina. Even in High School before I had been there I had a poster of it. Cabo is famous for their fish tacos. When Matt & I went to Cabo he had fish tacos at least once a day. Now I don't normally condone fried food but these tacos are as authentic as you are going to find.

Batter:

1 cup flour
2 tablespoons cornstarch
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
1 cup beer
Mexican Tartar Sauce:
1/2 cup plain yogurt
1/2 cup sour cream

(make both fat free, you have to cut calories somewhere!)
1 lime, juiced
1 jalapeno pepper, minced
1 teaspoon minced capers
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon dried dill weed
1 teaspoon ground cayenne pepper

The Rest:
1 quart oil for frying
1 pound white fish fillets(In Cabo they use Mahi Mahi, you could also do cod, tilapia), cut into 2 to 3 ounce portions
1 (12 ounce) package corn tortillas
1/2 medium head cabbage, finely shredded
DIRECTIONS
To make beer batter: In a large bowl, combine flour, cornstarch, baking powder, and salt. Blend egg and beer, then quickly stir into the flour mixture (don't worry about it looking a little lumpy).
To make Mexican Tartar sauce: In a medium bowl, mix together yogurt and sour cream. Gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeno, capers, oregano, cumin, dill, and cayenne.
Heat oil in deep-fryer to 375 degrees F (I don't have a thermometer so I just drop a little bit of batter in to see if it is hot enough)
Dust fish pieces lightly with flour. Dip into beer batter, and fry until crisp and golden brown. Drain on paper towels. Lightly fry tortillas; not too crisp. To serve, place fried fish in a tortilla, and top with shredded cabbage, and white sauce. Matt likes some guacamole on this too.