1-First Step: Mix the beer batter Start by placing 1 cup all-purpose flour, 1/2 teaspoon garlic powder, 1/4 teaspoon cayenne pepper, and 1/4 teaspoon salt and pepper into a bowl. Whisk them together so the seasoning spreads evenly through the flour. Then slowly whisk in 1 cup beer until you get a smooth batter. It should look thick enough to cling to the fish but still pour easily. If you are making dinner for spice-sensitive eaters, keep the cayenne light or leave it out and add hot sauce later at the table.

2-Second Step: Make the creamy sauce In another bowl, mix 1/2 cup mayonnaise with 1/2 cup plain yogurt. Stir until smooth, then cover and refrigerate the sauce while you cook the fish. Chilling helps it thicken a little and keeps it fresh and cool against the warm fried fish. This sauce gives the tacos a creamy contrast that works beautifully with the cabbage slaw and lime.

3-Third Step: Heat the oil safely Pour vegetable or canola oil into a skillet deep enough for frying. Heat the oil to 375 degrees F. A thermometer helps a lot here because oil that is too cool will make the fish greasy, while oil that is too hot can brown the coating before the inside cooks through. Keep the heat steady once you start frying.

4-Fourth Step: Prep the fish Rinse the 1 pound white fish fillets, then dip them in lightly salted cold water. Pat the fillets dry with paper towels. This extra step helps the batter stick and keeps moisture from causing splattering in the hot oil. If your fillets are large, cut them into pieces that fit nicely into taco-sized tortillas.

5-Fifth Step: Coat and fry the fish Dip each fish piece into the batter and let the excess drip off for a second or two. Carefully place the coated fish into the hot oil. Fry in batches so the pan does not get crowded. Crowding lowers the oil temperature and stops the fish from crisping well. Cook until the fish is crisp and golden brown on both sides, then remove it and drain on paper towels. This recipe uses white fish because it cooks fast and stays tender.

6-Sixth Step: Warm the tortillas Warm the 12 taco-sized corn tortillas in a skillet until they are soft and pliable. If you want a quicker method, wrap 6 tortillas in a damp paper towel and microwave for 30 to 60 seconds. Warm tortillas fold better and hold the fillings without cracking. If you like a little extra texture, you can also fry the tortillas in hot oil for 8 to 10 seconds per side, then drain them on paper towels.

7-Seventh Step: Build the tacos Place one fish fillet in each tortilla. Add shredded cheddar cheese to taste, a spoonful of salsa, and shredded green cabbage. Spoon on the chilled white sauce, then finish with a squeeze of lime from the lime wedges. Fold the taco over and serve right away while the fish is still hot and crisp.