Step 1

Mexican White Sauce: In a small bowl, combine mayonnaise, yogurt and lime juice. Cover and refrigerate for at least 2 hours or for up to 24 hours.

Step 2

In a large bowl, combine flour, beer and salt. Mix well to a thick consistency.

Step 3

Rinse fish and pat dry with paper towel. Cut crosswise into 1-inch (2.5 cm) wide strips.

Step 4

Fill a deep-fryer, deep heavy pot or deep skillet with 1 inch (2.5 cm) of oil and heat to 350°F (l80°C). Using tongs, dredge fish pieces in batter and gently place in oil. Deep-fry 3 to 4 pieces at a time, turning once, until golden brown, about 1 minute per side. Drain on paper towels. Discard any excess batter.

Step 5

To build tacos, skillet warm tortillas (page 15). Divide fish equally among each tortilla. Top with cabbage, Mexican White Sauce and Pico de Gallo. Fold tortillas in half.

Step 6

For added flavor, add a pinch each of ground cumin, dried oregano and ground white pepper to the Mexican White Sauce.

Step 7

Skillet-Warmed Corn Tortillas: This method gives you a soft, pliable tortilla that is lightly toasted on one or both sides. Place a dry nonstick or cast-iron skillet over medium heat. Place tortilla in skillet and heat each side by turning once until warm and pliable, about 1 minute per side. Place in a tortilla warmer or wrap in foil to keep warm until ready to use.