Recipe Name Fish Taco's - Baja Style Submitted by HunnyHush! Recipe Description Classic Baja Style Fish Taco's! Quantity 13 Quantity Unit taco's Prep Time (minutes) 45 Cook Time (minutes) 60 Ready In (minutes) 105

Ingredients Amount Measure Ingredient 1 cup all-purpose flour 3/4 teaspoon baking powder 1/8 teaspoon garlic powder 1/8 teaspoon cayenne pepper 1/4 teaspoon brown mustard seed 1/4 teaspoon oregano 3/4 teaspoons Mrs Dash salt-free seasoning, divided 1/2 teaspoon black pepper 6 fliud ounces beer (cold) plus more if needed to thin batter 16 ounces cod or snapper, etc. 1 tablespoon Lime juice, raw , divided 2 cups vegetable oil (for deep frying) 3/4 cup mayonnaise 1/4 cup (8 fl oz) Yogurt, plain, low fat 1/2 teaspoon garlic minced 1 tablespoon cilantro, fresh, chopped 13 tortillas, medium (approx 6" dia) tortillas, corn 2 whole avocado, medium, mashed, diced tomato & red onion 2 cups, shredded Cabbage, small head green 6 ounces salsa (your choice of heat) Steps Sequence Step 1 Make the batter: Whisk the flour, baking powder, garlic, cayenne, mustard, oregano, 1 teaspoon Mrs. dash, and pepper until well blended. Stir in the beer until there are NO LUMPS. (Batter may be made several hours ahead and refrigerated.) 2 Trim the fish of all blood lines, skin, and bones. Cut into pieces the size and shape of your index finger. Sprinkle with a few drops of lime juice and a little Mrs. Dash.(If not using immediately, wrap and refrigerate.) Pour the oil into a deep, wide skillet to a depth of 2 inches and heat over medium-high heat to 350 degrees. Use a thermometer, or you can drop a bit of batter into the oil and it should rise up quickly surrounded by little bubbles. 3 Pat the fish dry with paper towels. Check the thickness of the batter by in one piece of the fish. The batter should be the consistency of medium-thick pancake batter, coating the fish easily but dripping very little. Add a little beer if the batter seems too thick. 4 Add the fish to the batter. Using tongs or chopsticks, swish each piece to make sure it is thoroughly coated, then lift out of the batter, let it drip once, and lay the fish gently into the hot oil. Cook a few pieces at a time until they float and the batter is set but still very light in color. If a piece sticks to the bottom, leave it alone and it will release itself. 5 Remove the fish to a rack to drain; reserve the frying oil. (The fish can be prepared ahead to this point, cooled on a rack, and refrigerated uncovered. Cool the oil and reserve.) 6 When you are ready to serve, reheat the oil to 350-360 degrees and re-fry the fish a few pieces at a time until crisp and golden brown. 7 To serve, hold a tortilla in your hand and add a spoonful of guacamole. Top with fish and squeeze lime over the whole thing. Then add the secret sauce, salsa, shredded cabbage, cilantro and onion, as desired.