Fort Worth Fish Tacos

Ingredients

• 0.3 medium head cabbage shredded finely
• 8 servings cayenne pepper to taste
• 4 ounces cream cheese softened
• 1 cup beer dark
• 1 cup flour 
• 8 8-inch flour tortillas 
• 0.3 cup cilantro leaves fresh chopped
• 1 teaspoon garlic powder 
• 0.3 teaspoon ground pepper black
• 1 tablespoon juice of lime 
• 2 small limes quartered
• 0.5 cup mayonnaise 
• 3 cups vegetable oil; peanut oil preferred for frying
• 2 teaspoons pepper sauce hot
• 5.3 ounce greek yogurt plain
• 8 ounce salsa prepared
• 1 teaspoon salt 
• 3 ounce fillets tilapia 

Equipment

• bowl
• frying pan
• paper towels
• whisk
• microwave
• kitchen towels
• measuring cup

Directions

1. Place tilapia fillets on plate and sprinkle with salt and hot sauce; cover and refrigerate while making cilantro cream sauce.
2. Combine cream cheese, 2 tablespoons cilantro, mayonnaise, and yogurt in a small bowl or large measuring cup; mix well. Stir lime juice into cream sauce. Cover and refrigerate.
3. Whisk flour, salt, garlic powder, cayenne, and pepper in a bowl until thoroughly combined; whisk in beer to make a smooth batter.
4. Heat oil in a large, deep frying pan to 375 degrees F (190 degrees C).
5. Remove fish from refrigerator; dip in beer batter and fry fillets 3 at a time in the hot oil, turning when golden (approximately 2 minutes on each side, depending on the thickness).
6. Transfer to paper towels to drain; set fish on a covered plate to keep warm. Repeat with remaining fillets.
7. Wrap tortillas in a clean kitchen towel and heat in the microwave until warm, about 20 seconds. Assemble tacos by placing a fish fillet on a warm tortilla. Top with shredded cabbage, a dollop of cilantro cream sauce, a spoonful of salsa, and a sprinkle of chopped cilantro.
8. Serve each taco with a lime quarter for squeezing.