Beer Battered Fish Tacos

If using a fryer, set it to the recommended temperature to fry fish. If frying the fish on the stove, add vegetable oil (or another light colored oil) to a deep pan and heat the oil to 350 degrees using a frying/candy thermometer. If you do not have a thermometer, a way to see if the oil is ready is by placing the handle of a wooden spoon in the oil. If you see only a couple of bubbles form, the oil is not ready, but if you start to see many bubbles appear it is ready.

In a glass or plastic bowl combine the flour (1 cup), beer, cayenne, garlic powder, paprika, lemon zest (reserve the juice for later), and salt & pepper to taste. Wisk the ingredients together until everything is mixed well and let the batter set for 10 minutes.

In a food processor or blender combine the non-fat yogurt, chipotle pepper, and lemon juice. Adjust the amount of chipotle to your desired heat level. If the sauce is hotter than preferred, add more yogurt to balance the heat.

Combine the cabbage, zucchini, honey, red wine vinegar, and salt & pepper to taste.

Lightly coat each piece of fish with flour making sure to shake off the excess. Coat the fish in the batter and place it in the oil. I find my hands work best when dunking the fish (tongs end up removing half the batter)...just be careful near the oil! Place several pieces of fish in the oil at a time; this will need to be done in batches since too many fish in the pot will cause the temperature in the oil to come down. After a couple of minutes, turn the fish in the fryer/pan so both sides get evenly browned. Once the fish is nicely golden brown on both sides (about 5-7 minutes), remove it and place on a plate lined with paper towel to absorb the extra oil.

Place one or two pieces of fish on a warmed tortilla and top with a spoonful of sauce, some slaw, and diced tomatoes. Enjoy!!