San Diego Style Fish Tacos

Instructions

1. In a medium bowl, combine the flour, garlic powder, red pepper and black pepper and mix well. Whisk the beer into the flour mixture until blended.
2. In a bowl, whisk together the mayonnaise and yogurt.
3. Heat enough oil in a skillet to 375° F to deep-fry the fish fillets. Rinse the fillets and dip them in a bowl of lightly salted cold water. Drain and pat dry with paper towels. Dip the fillets into the batter and fry in batches in the hot oil until crisp and golden brown; do not allow the fillets to touch each other. Drain on paper towels.
4. Heat or fry the tortillas in a skillet until pliable and warm. Add to each tortilla a fish fillet, shredded cheese, white sauce, salsa and cabbage and drizzle a wedge of lime juice on top. Fold over to enclose the filling and serve immediately.