3 tbsp all-purpose flour
1/8 tsp ground cumin
1/8 tsp salt
1/8 tsp cayenne pepper
1/3 cup beer
2 tsp canola oil (or more if needed, we use a huge skillet, so I do one batch of fish with enough oil to cover the bottom of the pan, but only a thin layer)
8 ounces tilapia, cut crosswuse into 1-inch wide strips
1/4 cup mayonnaise
1 tbsp hot sauce
1 tbsp lime juice
2 tsp garlic, chopped
1-2 tbsp chopped fresh cilantro
Freshly ground black pepper
Milk to thin sauce
8 flour tortillas
1/2 head of green cabbage or lettuce, shredded
Limes (for squeezing on tacos)
Combine flour, cumin, salt and cayenne in a medium bowl. Whisk in beer to create batter.
Coat tilapia pieces in the batter. Heat oil in a large nonstick skillet over medium-high heat. Letting excess batter drip back into the bowl, add the fish to the pan; cook until crispy and golden, 2-4 minutes per side. As they're done, place them on a plate with a paper towel to drain the oil.
In a small bowl, combine the sauce ingredients, except the milk. After the sauce is combined, add the milk slowly until desired consistency. (It should be kind of thin so you can easily drizzle it in your taco).
Heat tortillas in microwave for 30 seconds. Arrange tacos as you'd like, combining fish, sauce, lettuce/cabbage, shredded cheese, lime juice.