Ingredients

• 3/4 cup beer
• 1/2 cup all-purpose flour
• 1/4 cup whole wheat pastry flour
• 1/2 teaspoon salt
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dry mustard
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon fresh ground pepper
• 1 -1 1/4 lb tilapia fillets or 1 -1 1/4 lb any other mild white fish fillet
• 3 tablespoons canola oil
• 12 (6 inch) whole wheat tortillas or 12 (6 inch) flour tortillas
• 2 -3 cups green cabbage, shredded or 2 -3 cups packaged coleslaw mix
• 1/2-1 cup pico de gallo or 1/2-1 cup salsa

Instructions

1. Place all the Beer Batter ingredients in a blender; blend until smooth, scraping down the sides as necessary.

2. Transfer the batter to a shallow baking dish, add fish, turning to coat all sides.

3. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.

4. Transfer one-third of the battered fish to the pan, placing each piece into a little oil.

5. Cook until golden brown, 3 to 4 minutes per side.

6. Transfer cooked fish to a plate; keep warm.

7. Add 1 tablespoon oil and half the remaining fish to the pan; cook as directed above, reducing the heat if necessary.

8. Cook the remaining fish with the remaining 1 tablespoon oil.

9. Serve immediately.

10. To make tacos: fill tortillas with fish and cabbage then top with salsa. Enjoy!