My daughter Bethany and I love fish tacos! The best fish taco I ever had was at the San Diego Zoo in California. I don't know what it was about them, but I never forgot it and had to recreate it of course. This is my version, and yes you do use two taco shells per taco. :)
1In a shallow bowl, combine beer, flour, and salt. Whisk to blend well. After it is mixed, let it settle at room temperature for an hour. ** Then whisk vigorously before dunking the fish in it. This will give your fish a lighter crispier taste on the outside.
2Rinse fish, pat dry, and cut into 4 equal pieces.
3In a deep, heavy pan, heat 1 inch of oil over medium-high heat to 360 degrees F on a deep-frying thermometer. Using a fork to turn fish, coat 2 pieces of fish with beer batter; lift out and drain briefly. Slide batter-coated fish into oil; turn up heat to maintain oil temperature. Cook, turning once, until fish is golden (about 2 minutes). Lift from oil with a slotted spoon and drain briefly on paper towels. Keep warm while you batter and fry remaining 2 pieces of fish.
4Mix the mayonnaise with the yogart and season with pepper to taste; set aside.
5*** To assemble each taco, stack 2 warmed tortillas; top with fish and a fourth of the cabbage. Spoon on the mayonnaise mixture and salsa to taste. Squeeze lime over filling; then fold tortillas to enclose filling and enjoy!