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(Serves four)
2 cups tempura flour (or any light white flour)
2 tablespoons cayenne pepper
2 tablespoons chili powder
2 tablespoons paprika
11/2 cups Dos Equis Amber beer (or any dark beer with flavor)
11/2 pounds Alaskan halibut (a firm white fish with great flavor; you can substitute with any firm white fish of your choosing if halibut is not available)
8 6-inch flour tortillas
1 bag shredded Monterey Jack cheese
2 tomatoes, diced
Shredded cabbage mix with carrots (we dress our slaw with a seasoned oil and rice-vinegar dressing)
Fry skillet or home-use fryer, heated to 350 degrees
Stir together the flour, cayenne pepper, chili powder and paprika. Mix 1 cup of flour mixture with the dark beer. Mix until smooth with no lumps. Mixture should not be too thin or it won't fry. A soft-paste consistency is best.
Cut fish into 2- by 1-inch rectangles (or something similar), figuring 2 pieces per tortilla, 2 tacos per person. For four persons, 16 pieces of fish are needed.
Place fish into remaining cup of flour mixture and shake. Fish should be coated with flour so the beer batter sticks to it.
Take fish, four pieces at a time, and place into beer batter until drenched. Do not leave in the mixture too long, or it dries out the fish. Handle with care. It should go straight into the fryer.
Depending on size of fryer or skillet, do four pieces at a time so they fry evenly until golden brown. Drain on paper towels.
Heat tortillas till warm or lightly toasted.
Place a small handful of cheese, a small handful of cabbage, then two pieces fish and tomato on top of each tortilla.
To accompany the fish, our recommendations are to add guacamole, Cholula hot sauce and sour cream. Try them all or try one - it's up to you. Serve with tortilla chips and salsa.