These crispy fish tacos with shredded cabbage and a spicy homemade white sauce are just delicious! Serve with homemade pico de gallo and lime wedges to squeeze on top.
Make white sauce: Mix together yogurt and mayonnaise in a medium bowl. Gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeño, capers, cayenne, oregano, cumin, and dill.
Start fish tacos: Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
Dust fish pieces lightly with flour. Set aside.
Dip floured fish pieces into beer batter. Set aside.
Fry in hot oil until crisp and golden brown. Drain on paper towels. Lightly fry tortillas in hot oil until just crisped, but not too crisp. Drain on paper towels.
Place fried fish in tortillas; top with shredded cabbage and white sauce.