Baja, the peninsula of Mexico located south of California, is famous for its fish tacos. Gaining popularity around the globe, these lightly fried fish delights are addictive, layered with cabbage, cream sauce and Pico de Gallo.
Mexican White Sauce: In a small bowl, combine mayonnaise, yogurt and lime juice. Cover and refrigerate for at least 2 hours or for up to 24 hours.
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 (2.5 cm) wide strips.
Fill a deep-fryer, deep heavy pot or deep skillet with 1 inch (2.5 cm) of oil and heat to 350°F (l80°C). 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 (page 15). Divide fish equally among each tortilla. Top with cabbage, Mexican White Sauce and Pico de Gallo. Fold tortillas in half.
For added flavor, add a pinch each of ground cumin, dried oregano and ground white pepper to the Mexican White Sauce.
Skillet-Warmed Corn Tortillas: This method gives you a soft, pliable tortilla that is lightly toasted on one or both sides. Place a dry nonstick or cast-iron skillet over medium heat. Place tortilla in skillet and heat each side by turning once until warm and pliable, about 1 minute per side. Place in a tortilla warmer or wrap in foil to keep warm until ready to use.