Taco del Mar style Fish Taco Recipe

1 cup mayonnaise
1 lime, juiced
1/2 jalapeno pepper, minced
1 teaspoon minced capers
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon dried dill weed
1/2 teaspoon ground cayenne pepper

Place mayo in a small bowl, gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeno, capers, oregano, cumin, dill, and cayenne.

2 tomatoes, diced
1 onion, finely chopped
2 limes, juiced
2 tablespoons chopped fresh cilantro
1 jalapeno pepper, seeded and minced
salt and pepper to taste

In a small bowl, combine tomatoes, onion, lime juice, cilantro, jalapeno, salt and pepper.

Your fastest option is to buy beer battered fish fillets.

For best flavor though, make your own!

1 cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
1 cup beer
1 quart oil for frying
1 pound cod fillets, cut into 2 to 3 ounce portions

Heat oil in deep-fryer to 375 degrees F (190 degrees C).

To make beer batter: In a large bowl, combine flour, cornstarch, baking powder, and salt. Blend egg and beer, then quickly stir into the flour mixture (don't worry about a few lumps).

Dust fish pieces lightly with flour. Dip into beer batter, and fry until crisp and golden brown. Drain on paper towels.

Your last ingredients:

1 (12 ounce) package corn (or flour) tortillas
1/2 medium head cabbage, finely shredded

Lightly fry tortillas; not too crisp. To serve, place fried fish in a tortilla, and top with shredded cabbage, pico de gallo and white sauce.