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1
Cut fish into evenly sized strips (big or small doesn't matter, as long as they fit in your tortilla).
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2
Place the fish in a dish and squeeze a lime over it (or 2 Tbsp of lime juice)
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3
Add the garlic, cumin, chili powder, and vegetable oil and a few dashes of salt & pepper for seasoning.
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4
Mix until marinade evenly coats the fish.
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5
Place in fridge for at least 15 minutes to marinate.
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6
While fish is marinating, mix together cabbage, onion, mango and cilantro in a large bowl and add 2 tbsp of lime juice.
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7
Drizzle 1 tbsp of oil over cabbage mixture and season with salt and pepper.
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8
Mix together and set aside for at least 15 minutes.
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9
For white sauce: in bowl, combine yogurt and mayonnaise.
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10
Gradually stir in lime juice until consistency is slightly runny.
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11
Season with jalapeno, capers, orageno, cumin, dill, cayenne, and salt if needed.
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12
Cook fish on oiled grill or pan over medium-high heat for about 2.5 minutes per side (flip once it turns white and opaque; it is done when you can flake it apart and it is opaque all the way through)
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13
place a piece of fish in tortilla wrap and then add slaw and white sauce.
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14
Garnish with avocado, tomatoe, and salsa if desired.
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15
If frying fish: Put some flour onto a plate.
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16
Dredge the fish fillets in the flour thoroughly.
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17
Measure flour, baking soda, salt and pepper into a large roomy bowl.
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18
Add the beer gradually, stop when you have a thick coating type of batter.
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19
Whisk thoroughly until it is smooth and there are no lumps.
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20
Add some lime juice if desired.
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21
Mix thoroughly again.
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22
Coat the fish fillets in batter and let the excess drip off before placing them in hot oil (about 325 Fahrenheit for 2-3 minutes).
