Crema:
1/4 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
4 tablespoons fat-free mayonnaise
4 tablespoons reduced-fat sour cream
1 whole grated lime rind
1/2 freshly squeezed lime
1 garlic clove, minced
Ground Cumin Chili powder, to taste
Cayenne powder, to taste
Salt & Pepper Tapatio, to taste
--Prepare first and put in fridge so it has time to chill and flavors can blend while you cook the fish.
Beer Batter:
1/2 Cup Flour
Chili Powder
Cayenne Powder
Salt Black & White Pepper
Garlic Powder
Cumin
Beer
--As usual...I don't measure, mix as you would like to taste. If you don't like spicy, skip the chili and cayenne. I mix all the dry ingredients with a fork and then slowly add the beer. Add beer & mix...beer & mix...so on. With this much flour, I usually end up using a little more than half a bottle. You want it kinda like pancake batter, or a touch more watery.
Cooking the Fish:
Preheat oil to around 350 degrees. You do not want your oil too hot or it will burn the batter and the fish will be raw. I sometimes perfect the temperature with a "practice fish" and eyeball it because I don't always trust the thermometer.
Dip your fish in the batter, coat all sides and drop in the hot oil. I typically cook around 2 minutes each side, but, again, I eyeball it most of the time. I'll pay better attention next time and update this recipe. I pull out with a slotted spoon and set on paper towels on a plate.
Assembly:
Warm up the tortilla (stove top, microwave, however).
Place cabbage, crema, then fish. I do in this order so the loose and wet ingredients are secured under the fish, making it easier to eat - for me.
