Mmmm a lil bit of Home!

When I'm not living in the old North West I live it up in my other home, San Diego. Oh these cold winter days make me crave a little sunshine and beach. Whenever I think of San Diego a scene *pops* into the front of my mind and suddenly I'm no longer looking at Ever green trees and grey skies, Nope I'm seeing waves crashing on warm sand, seeing bicycles riding up and down the boulevard and next I smell Rubio's Fish Tacos. Maybe its ingrained into my brain because I'm forever connected to the memories of eating them there with my dad or maybe I crave them because Oregon doesn't offer such amazing delights in any local restaurants. I'm not sure what it is about the combonation of a Rubio's fish taco and the San Diego life style, but its these dreary Oregon winters that make my tummy and heart ache for warmer zesty foods!
 I've personally tried this recipe and LOVE it! So if you find yourself wondering is there more on the menu that you haven't thought of, here it is. All cheap ingredients and simple to prepare! Enjoy!

Ingredients


1 cup all-purpose flour

2 tablespoons cornstarch

1 teaspoon baking powder
1/2 teaspoon salt

1 egg

1 cup beer



1/2 cup plain yogurt

1/2 cup mayonnaise

1 lime, juiced

1 jalapeno pepper, minced

1 teaspoon minced capers

1/2 teaspoon dried oregano

1/2 teaspoon ground cumin

1/2 teaspoon dried dill weed

1 teaspoon ground cayenne pepper



1 quart oil for frying

1 pound cod fillets, cut into 2 to 3 ounce portions

1 (12 ounce) package corn tortillas

1/2 medium head cabbage, finely shredded

Directions

1.To make beer batter: In a large bowl, combine flour, cornstarch, baking powder, and salt. Blend egg and beer, then quickly stir into the flour mixture.

2.To make the white sauce: In a medium bowl, mix together yogurt and mayo. Slowly stir in fresh lime juice until consistency is slightly runny. Season with jalapeno, capers, oregano, cumin, dill, and cayenne.

3.Heat oil up in a skillet or if you have a deep fryer to 375* F .

4. Drop fish into beer batter, and fry until crisp and golden brown. take out and set on paper towels, and pat it dry. Lightly fry tortillas; not too crisp.
 I shred the cabbage and add about 1/4 cup of mayo. Mix it up in a bowl and set aside.

To serve, place fried fish in a tortilla, and top with shredded cabbage, and white sauce. and a good squeeze of lime over it. The white sauce isn't mandatory, sometimes I eat it just tortilla fish cabbage mix and lime. Super Yummy!