Fish Tacos

1 lb halibut, cut into 16 slices (or white flaky fish)

kosher salt

ground black pepper

1 c all-purpose flour

1/4 t cayenne pepper

½ t chili powder

1 – 12 oz Mexican beer

1/2 c Greek yogurt

1/2 c sour cream

Juice of 2 lime, plus more lime for wedges

Emily G’s Pepper Vinegar Sauce

1 t minced jalapeño

1/4 c freshly chopped cilantro, plus more for garnish

1/2 c canola oil

8 Small Corn or flour tortillas

2 c Shredded cabbage

1/3 c Minced onion (for garnish)

 

DIRECTIONS

1.In a large mixing bowl, generously salt fish and set aside. Meanwhile, prepare batter for fish: In a large mixing bowl, add flour, cayenne, salt, 2 tsp. Emily G’s Pepper Vinegar and beer. Stir together until well mixed and set aside at room temperature.

2.In a small mixing bowl, mix together Greek yogurt, sour cream, juice of 1 lime, 1 Tbs. Emily G’s Pepper Vinegar, 1/2 teaspoon salt, jalapeño, and cilantro; refrigerate until ready to serve.

3.In a large pot or deep fryer preheat oil to 350°. Dip fish into batter and allow excess batter to drip off before adding to oil. Fry fish, flipping to ensure it's evenly browned, 4 to 5 minutes, then place on a paper towel-lined plate and season with salt.

4.In large bowl mix cabbage, 2 tbsp (to taste) Emily G’s Pepper Vinegar, 3 tbsp. Greek Yogurt, Juice of one lime, fresh cilantro and salt and pepper to taste

5.Warm tortillas in a dry skillet. Serve tacos with crema sauce and garnish with cabbage slaw, cilantro, and onion.