Murloco Taco Supreme

Ingredients: For the slaw: 1/2 c. chopped tomato 1/2 c. chopped green onions 1 lime 1/2 c. shredded cabbage 1/2 c. chopped avocado 2 tbs. cilantro 1 chopped, seeded, de-veined jalepeno salt and pepper to taste For the sauce: 1/4 c. plain yoghurt 1/4 c. mayonnaise 2 tsp. cumin dash of hot sauce 2 tsp. chili powder 1 tsp. garlic powder 1 1/2 tbs. fresh dill 1/4 tsp. cayenne For everything else: 1 1/2 lb. flaky white murloc meat (mahi mahi, cod, tilapia…) 1 c. beer of your choice (non-alcoholic beer will work great too) 1 c. flour 1 tsp. salt canola, vegetable or safflower oil corn tortillas Directions: In a medium sized bowl mix together the tomato, green onions, jalapeno, cabbage, avocado, cilantro, lime, salt and pepper to taste. In a separate bowl combine the yogurt, mayonnaise, cumin, chili powder, garlic powder, dill and cayenne. Stir yoghurt mixture together until smooth. Leave both mixtures as they are for now. In yet another bowl combine the flour, beer and salt. Stir thoroughly together until creamy, smooth and as lump free as possible. Cut up your pieces of fish into about 1 1/2 - 2 inch pieces. Add your fish to the beer batter mixture. Make sure all pieces are coated thoroughly. Heat some canola oil in a thick high-sided pot. Add the coated fish to hot oil, fry for about 5 minutes. Remove from pan and place on a paper towel to drain. On a pan-warmed tortilla, add a few pieces of fish. On top of fish, drizzle some of the white sauce, generously. Add some of your slaw on top of that. Sprinkle the whole thing with some additional lime juice, and add sour cream and some extra hot sauce if desired. Makes apprx. 7-10 tacos.

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