1-First Step: Set up your ingredients and work areaStart by gathering everything you need before you turn on the stove. Pat the fish fillets dry with paper towels, then cut them into strips if needed so they cook evenly. Set out the flour, garlic powder, cayenne, salt, pepper, beer, mayonnaise, yogurt, tortillas, cabbage, salsa, lime wedges, and shredded cheddar cheese. Line a plate or baking sheet with paper towels so you have a spot ready for the fried fish.

2-Second Step: Mix the beer batterIn a medium bowl, whisk together 1 cup all-purpose flour, 1/2 teaspoon garlic powder, 1/4 teaspoon cayenne pepper, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Slowly pour in 1 cup beer while whisking until the batter is smooth and slightly thick. It should coat the back of a spoon, but still drip easily. If it gets too thick, add a splash more beer. If it seems too thin, whisk in a spoonful of flour.

3-Third Step: Make the white sauceIn a small bowl, stir together 1/2 cup mayonnaise and 1/2 cup plain yogurt until smooth. This simple white sauce gives the tacos a creamy, cool finish that balances the hot fish. Taste it and add a small squeeze of lime if you want extra tang. You can make this sauce ahead of time and chill it while you fry the fish.

4-Fourth Step: Heat the oilPour vegetable or canola oil into a deep skillet or heavy pan until it is about 1 to 2 inches deep. Heat the oil over medium to medium-high heat until it reaches about 350°F. If you do not have a thermometer, drop in a tiny bit of batter. It should sizzle right away and float to the top. Keep the heat steady so the fish cooks evenly and the coating turns crisp instead of greasy.

5-Fifth Step: Batter and fry the fishDip each fish strip into the beer batter, letting the extra drip off before placing it carefully into the hot oil. Fry the fish in small batches so the pan does not get crowded. Cook each piece for about 3 to 4 minutes per side, or until the coating is golden brown and the fish flakes easily with a fork. Depending on the thickness of the fish, total cooking time may be around 6 to 8 minutes.Use a slotted spoon or tongs to move the cooked fish to the paper towel lined plate. This helps drain off extra oil and keeps the coating crisp. If you are frying more batches, let the oil come back to temperature between rounds.

6-Sixth Step: Warm the tortillas and prep the toppingsWhile the fish rests, warm the corn tortillas in a dry skillet for about 20 to 30 seconds per side or wrap them in foil and warm them in the oven. Warm tortillas are easier to fold and taste better with crispy fish. Set out the shredded green cabbage, shredded cheddar cheese, salsa, and lime wedges so assembly is quick.

7-Final Step: Assemble and servePlace a few pieces of fried fish in each tortilla. Top with shredded green cabbage, a spoonful of salsa, a sprinkle of cheddar cheese, and a drizzle of white sauce. Finish with a squeeze of lime. Serve right away while the fish is hot and crunchy.