Fish Tacos with Caper/Dill Sauce

Thanks, Vickie, whoever you are: http://montana2.wordpress.com/2010/12/12/fish-tacos/

Sauce
1/2 cup plain yogurt (I’ve substituted sour cream and it works equally well)
1/2 cup mayonnaise
1 lime, juiced
1 jalapeno pepper, minced
1 teaspoon minced capers
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon dried dill weed
1 teaspoon ground cayenne pepper (this can be cut back to 1/2 tsp, if you just can’t take the heat)
Puree all in the food processor. Put in a small dish and cover. Set aside and let the flavors blend. May be made ahead and refrigerated.

Beer Batter
1 cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
1 cup beer
To make beer batter, combine flour, cornstarch, baking powder, and salt in a large bowl. Blend egg and beer in a measuring cup, then quickly whisk it into the flour mixture.

Remaining Ingredients
oil for frying
1 pound cod fillets, cut into 2 to 3 ounce portions (I like to cut mine in smaller portions which makes more breading – you choose)
1 (12 ounce) package large corn tortillas
1/2 medium head cabbage, finely shredded

Directions
While the recipe gave instruction for a deep fat fryer, I adapted it by using an iron skillet with a good 1/2″ of canola oil heated at slightly higher than medium heat. (The deep fryer direction is – 375 degrees F (190 degrees C).
Dust fish pieces lightly with flour. Dip into beer batter, and fry until crisp and golden brown. Drain on paper towels. Lightly fry tortillas; not too crisp. To serve, place fried fish in a tortilla, and top with shredded cabbage, and white sauce.

Serve these with lime wedges.