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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Fort Worth Fish Tacos   
    Categories: Seafood, Breads, Dairy, Herbs, Cheese   
         Yield: 8 Servings   
       
         8    (3 oz ea) fish filets   
         2 ts Salt   
         2 ts Louisiana hot sauce   
         4 oz Cream cheese; softened   
         1 bn Fresh cilantro; chopped   
       1/2 c  Mayonnaise   
         5 oz Plain Greek yogurt   
         4 sm Limes; in wedges   
         1 c  Flour   
         1 ts Salt   
         1 ts Garlic powder   
              Cayenne pepper   
       1/4 ts Black pepper   
         1 c  Dark beer   
         2 qt Oil for frying   
         8 sm (6") flour tortillas   
       1/4    Head green cabbage; shredded   
        14 oz Jar ready made salsa   
       
     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.   
        
     In a large bowl combine flour, salt, garlic powder,   
     cayenne, pepper and beer; mix well with a whisk.   
        
     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.   
        
     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.   
        
     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!   
        
     Posted by Paula Todora   
        
     RECIPE FROM: https://www.justapinch.com   
        
     Uncle Dirty Dave's Archives   
       
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