TZUTC: -0500   
   MSGID: 37984.fido-recipes@1:3634/12 2bfaa639   
   PID: Synchronet 3.18a-Linux  May 23 2020 GCC 7.5.0   
   TID: SBBSecho 3.11-Linux r3.173 May 23 2020 GCC 7.5.0   
   CHRS: ASCII 1   
   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   
       
   MMMMM   
      
   ... "None are so busy as the fool and the knave" -- John Dryden   
   --- MultiMail/Win v0.52   
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)   
   SEEN-BY: 1/120 18/0 200 105/81 106/201 123/0 25 180 755 3001 3002   
   SEEN-BY: 128/187 135/115 153/7715 154/110 218/700 220/6 222/2 226/30   
   SEEN-BY: 227/114 229/110 114 206 300 317 426 428 470 664 700 705 240/1120   
   SEEN-BY: 250/1 266/512 291/111 320/219 322/757 342/200 396/45 460/58   
   SEEN-BY: 633/280 712/848 1321 902/26 2320/0 105 3634/0 12 56 57 58   
   SEEN-BY: 3634/60 5020/400 5075/35   
   PATH: 3634/12 2320/105 229/426