Baja Fish Tacaos

White Sauce
Adapted from “Rich’s Spiced Yogurt and Mayo White Sauce,” available online here.

* fresh lime juice
* ½ cup yogurt
* ½ mayonnaise
* 1 teaspoon capers
* 1 habenero chili (use a milder one if you wish)
* ½ teaspoon – crushed oregano
* ½ teaspoon – ground cumin
* ½ teaspoon – dried, crushed dill
* ½ teaspoon – ground cayenne chile
* ground white pepper to taste

Mix yogurt and mayonnaise in a bowl. Gradually stir in fresh lime juice until a slightly runny consistency is acheived. Finely dice the habanero chile and capers and add to the yogurt/mayo mix. Blend in the spices, cayenne, fresh dill and then add white pepper to taste. If the sauce is too thick, add a little fresh lime juice until consistency is correct.

Battered Fish
* 1 cup all-purpose flour
* 2 teaspoons salt
* 1 cup beer (not dark)
* 1 pound cod fillet, cut into 3- by 1-inch strips

Heat 1 inch oil in a 10-inch heavy pot (2 to 3 inches deep) over moderate heat until a deep-fat thermometer registers 360°F.

Stir together flour and salt in a large bowl, then stir in beer (batter will be thick). Gently stir fish into batter to coat. Lift each piece of fish out of batter, wiping any excess off on side of bowl, and fry fish in batches, turning once or twice, until golden, 4 to 5 minutes. Drain on paper towels.

Other
12 to 16 corn tortillas
Shredded purple cabbage (for garnish)
Thinly sliced red onion (for garnish)
Limes, quartered (for garnish)

Preheat oven to 350°F.

Meanwhile, separate tortillas and make 2 stacks of 6 to 8. Wrap each stack in foil and heat in oven 12 to 15 minutes.

Once fish is cooked assemble tacos with warm tortillas, fish, and accompaniments.