FORT WORTH FISH TACOS

Fort Worth Fish Tacos image

Provided by Paula Todora

Categories Fish

Time 50m

Number Of Ingredients 18

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8 boneless fish fillets - about 3 ounces each.
2 tsp salt
2 tsp hot sauce (I use Louisiana hot sauce)
4 oz cream cheese, softened
1 bunch fresh cilantro, chopped
1/2 c mayonnaise
5 oz plain greek yogurt
4 small limes, cut into wedges
1 c flour
1 tsp salt
1 tsp garlic powder
dash(es) cayenne pepper
1/4 tsp black pepper
1 c dark beer
2 qt peanut oil for frying
8 small flour tortillas
1/4 head green cabbage, shredded
1 jar(s) ready made salsa

Steps:

1. 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 T. cilantro, mayonnaise, yogurt and 1 T. of fresh lime juice; mix well, cover and refrigerate while making beer batter for fish.
2. In a large bowl combine flour, salt, garlic powder, cayenne, pepper and beer; mix well with a whisk.
3. 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.
4. 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.
5. *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!