Fish Tacos

12 fillets of cod, pollack or other white fish, 1 1/2 ounces each
12 corn tortillas, as fresh as possible (Idaho- good luck! I make my own)

Beer Batter:
1 cup flour
1 t garlic powder
1 cup beer

White Sauce:
1/2 cup mayo
1/2 cup plain yogurt (can also use sour cream in a pinch)

Salsa:
1 clove garlic peeled and minced
6 ripe tomatoes, peeled, seeded and diced
1/2 onion, minced
2 T cilantro, chopped (I recall you don't like. Maybe parsley?? Less flavor)
salt and pepper to taste

Cabbage, shredded
4 limes, cut into wedges

Mix flour, garlic powder. Stir into the beer and mix until well blended. Be sure fish is completely dry before dipping into the batter. Fry at 375 degrees. Best in a deep fryer. I use only "grape seed oil" which is a VERY healthy oil, even when heated. (Canola oil is very bad, they lied to us. )
Cook until crisp and golden, just a few minutes. Drain on paper towels.

Mix mayo and yogurt together for white sauce. Put aside.

Steam or heat tortillas slightly on the stove, wrap in a towel to keep warm.

To assemble: On each tortilla, layer the following: fish, white sauce, salsa, cabbage. Top if off with a squeeze of lime. Fold over tortilla and serve.