California Style Fish Tacos

5 stars is not high enough for this recipe.
I give it 100 stars!! Yum, Yum Yummy!
I cannot believe how delicious the beer batter was.
It's such a simple recipe, so light and crispy.
Serve These yummy fish tacos with homemade
pico de gallo, and lime wedges to squeeze on top.

Ingredients:
1 cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
1 cup beer
1/2 cup plain yogurt or sour cream
1/2 cup mayonnaise
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
1 quart oil for frying
1 pound cod fillets, 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.
To make white sauce:
In a medium bowl, mix together yogurt and mayonnaise.
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.
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.