---------- Recipe via Meal-Master (tm) v8.02
       Title: RUBIO'S FISH TACOS
  Categories: Seafood, Spices, Mexican
       Yield: 6 servings
      12    Cod or favorite whitefish
            -fillets (1-1/2 oz ea.)
      12    Tortillas, corn, as
            -thick/fresh as possible
 --------------------------------BEER BATTER--------------------------------
       1 c  Flour
       1 c  Beer
            Garlic powder, pepper to
 --------------------------------WHITE SAUCE--------------------------------
     1/2 c  Mayonaise
     1/2 c  Yogurt
       1    Garlic clove, peeled and
       6    Tomatoes, ripe, peeled,
            -seeded and diced
     1/2    Onion, minced
       2 tb Cilantro leaves, chopped,
            -stems removed
       2    Jalapeno chiles, seeded and
   1 1/2 ts Salt
     1/4 ts Pepper
            Oil for deep frying
       1    Head cabbage, green,
       1    Lime, cut into wedges
   Calories     per serving:             Number of Servings:   0 Fat grams per
   serving:              Approx. Cook Time: Cholesterol per serving: Marks:
   *DIRECTIONS  +++*
   Mix flour with favorite spices such as garlic powder, red or black ground
   pepper.  Stir the flour mixture into the beer and mix until well blended.
   Wash fish by dipping in cold, lightly salted water or water with a little
   bit of lemon juice added.  Be sure fish is completely dry before dipping
   into batter.
   Prepare salsa; reserve.
   Put the vegetable oil into a deep skillet and bring to 375F.  Place fish in
   a single layer--do not let pieces touch each other.  Cook fish until batter
   is crispy and golden brown.
   Heat corn tortillas lightly in a skillet or Mexican comal until they are
   soft and hot.
   To assemble, on each tortilla layer the fish fillet, white sauce, salsa and
   cabbage.  Top it off with a squeeze of lime.  Fold tortilla over to serve.
   Source:  Bill Segui, FidoNet Cooking Echo.