Fort Worth Fish Tacos

Place tilapia fillets on plate and sprinkle with salt and hot sauce; cover and refrigerate while making cilantro cream sauce.

Combine cream cheese 2 tablespoons cilantro mayonnaise and yogurt in a small bowl or large measuring cup; mix well. Stir lime juice into cream sauce. Cover and refrigerate.

Whisk flour salt garlic powder cayenne and pepper in a bowl until thoroughly combined; whisk in beer to make a smooth batter.

Heat oil in a large deep frying pan to 375 degrees F (190 degrees C).

Remove fish from refrigerator; dip in beer batter and fry fillets 3 at a time in the hot oil turning when golden (approximately 2 minutes on each side depending on the thickness). Transfer to paper towels to drain; set fish on a covered plate to keep warm. Repeat with remaining fillets.

Wrap tortillas in a clean kitchen towel and heat in the microwave until warm about 20 seconds. Assemble tacos by placing a fish fillet on a warm tortilla. Top with shredded cabbage a dollop of cilantro cream sauce a spoonful of salsa and a sprinkle of chopped cilantro. Serve each taco with a lime quarter for squeezing.