1/2 c. each: Crema Mexicana (sour cream) and mayonnaise
1 lime, squeezed for juice
2 tsp. minced capers
2 tsp. fajita or Mexican-style seasoning
Wash fish and pat dry. Season with salt. Place oil in a large skillet
(about 1-inch deep) or deep fryer (follow manufacturers' directions) a
nd heat to 360°F.
Beat egg; stir in beer and flour until just blended. Coat fillets ligh
tly with additional flour; dip quickly in batter, and place carefully
in hot oil; cook 2 to 3 minutes per side or until golden brown.
Combine sauce ingredients (add lime juice to taste).
Heat tortillas in a large skillet.
Cut fillets in half. Place in tortillas; top with coleslaw and a spoon
ful of sauce.
No Nutritional Information Available