Fish Fry Friday Taco

Nothing says Friday better than beer battered fish, so add shredded cabbage, a lime and chipotle dressing and some soft taco's... that's a friday I look forward to.  I have been meaning to post a good taco dish for months, intending of course to post on "Taco Tuesday" but I have killed two birds with one stone here and substituted a good fish fry as well.  Welcome to the weekend everyone!

Serves 4

For the Beer Batter:
1 cup all purpose flour
1/2 bottle of beer, 6oz (I used PBR because we are loyal WI fans but almost anything will do)

1 lb White fish, (cod fillets) thinly sliced
adobo or cajun seasoning
salt and pepper
lime juice
cornstarch for dusting fish

For the Dressing:
1/2 cup non fat greek yoghurt or sour cream
1- 1 1/2 tlbspn lime juice
1 tspn lemon juice
a little lime zest
1/2 tspn chili powder
1 tspn adobo seasoning
1 tblpsn chipotle chili sauce (adjust to your liking)
freshly chopped cilantro/coriander leaves
salt and pepper

Sides: cabbage coleslaw and cherry tomatoes with cilantro

Method:

• To make the batter: whisk the beer through the flour until you achieve a smooth consistency.  Let sit in the refridgerator for at least 30mins
• Cut the fish fillets into thin slices and place in a large dish, squeeze some lime juice over it, season with sea salt and cracked pepper and a teaspoon or so of adobo seasoning.  I used the light colored GOYA brand seasoning.
• Heat the vegetable oil in a small deep fryer or saucepan to at least 375'F
• Make your side dishes as you like, I made a quick cabbage coleslaw using mostly napa cabbage and a little red cabbage we had left from our garden.  
• I halved some cherry tomatoes and let them marinate in some olive oil and cilantro, salt and pepper.
• When you are ready to cook, dust the fish in a little cornstarch before dipping into the batter.  Do your fish in batches to ensure they have enough space to get beautifully brown and to ensure the oil doesn't cool down too much between each batch.  
• You can keep your fish warm on a baking tray in a hot oven while you continue frying the rest of the fish.

Serve the fish in warmed tortilla's with cabbage slaw, tomatoes and drizzle generously the chipotle and lime dressing.