Why not skip the barbecue and try these fun fish tacos for your next summer fiesta!


1 cup flour, plus more for dusting

2 tablespoons corn starch

1 teaspoon baking powder

1 teaspoon garlic powder

1 egg

1 cup beer

½ cup canola or peanut oil

1 package of corn tortillas

1 pound fish fillets, cut into 2 inch chunks

½ cabbage, finely shredded

For the sauce:

½ cup plain yogurt

½ cup mayonnaise

1 lemon, juiced and zest from skin

1 teaspoon onion powder

1 tablespoon capers

1 teaspoon dill weed

1-2 teaspoons cayenne pepper

1 jalapeno pepper, chopped fine

1 mashed avocado

Make the beer batter by combining flour, corn starch, baking powder, garlic powder, beer, egg, salt and pepper. In blender or food processor, combine yogurt, avocado, mayonnaise, lemon juice and zest, capers, dill weed, jalapeno, and onion powder. Blend until smooth, set aside and chill. In a large fry pan, heat the oil on high heat. Dust fish lightly with flour and dip into beer batter. Pan fry until crisp and golden brown. Drain on paper towels.

To assemble: Place cooked fish in a tortilla. Top with shredded cabbage and avocado sauce.