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

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

      8    Fish filets (3 oz ea)
      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 Flour tortillas (6")
    1/4    Green cabbage; shredded
     14 oz Jar 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 tb
  cilantro, mayonnaise, yogurt, and 1 tb 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

  Uncle Dirty Dave's Archives

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