These are the real deal - authentic, fried fish tacos from Baja. They are easy, they just take time, but you can spread it out over two days if you want. Check your city for a tortillaria to obtain the freshest corn tortillas you can.

1 pound cod, shark or halibut
fresh corn tortillas
shredded cabbage
white sauce (see below)
avocado sauce (see below
pico de gallo (see below)
beer batter (see below)

Make white sauce:
1/2 cup mayonnaise
1/3 cup yogurt, or sour cream or evaporated milk
1 tsp. salt
Blend, cover and refrigerate.

Make avocado sauce:
one handful cilantro
1 tsp. salt
1 avocado, peeled and chopped
1/3 cup evaporated milk
1 tsp. salt
Either chop cilantro or pulse in a food processor followed by the remaining ingredients and blend until smooth and thick. Cover and refrigerate.

Make pico de gallo:
2 tomatoes, seeded & chopped
1 medium white onion, chopped fine
1 to 2 jalepenos, seeded and chopped
juice of 1 lime
1-1/2 tsp. salt
Blend, cover and refrigerate.

Make beer batter and hour before dinner:
1 cup flour
1 tsp. salt
1 tsp. garlic powder
1 tsp. mexican oregano
1 cup + 2 T. beer
Blend and let sit for an hour.

Prepare & fry the fish:
Wash and pat dry. Cut into index finger-sized pieces. Remember it's going in a taco so you don't' want round, walnut -sized chunks.

Heat your frying oil to 375 and have paper towels or a brown paper bag ready to help drain the fish when done.

One-by-one, toss the dry fish pieces in flour and arrange on a plate. Now that that's done, discard that flour.

Using chopsticks, dip a fish piece in the batter, let drip for a second and carefully lower into hot fat. Repeat with 5 more pieces. Fry until golden to darkened brown. Drain.

Assemble tacos:
On a plate, lay 2 sets of 2 tortillas. Place on them:
-a piece of fish
-a dollop of avocado sauce
-a spoon of pico de gallo
-some shredded gabbage
-a squirt of white taco sauce
-a dash of hot sauce