1-First Step: Make the sauce In a small bowl, stir together 1/2 cup mayonnaise and 1/2 cup plain yogurt until smooth. Add a little salt if you like, then set the sauce aside in the refrigerator while you cook. Chilling it gives the flavor time to come together and keeps it cool for serving.

2-Second Step: Prepare the fish Pat 1 pound of white fish fillets dry with paper towels. Cut the fish into taco-sized strips if needed. This helps the fish cook evenly and makes it easier to tuck into the tortillas later. Dry fish also helps the batter cling better.

3-Third Step: Mix the batter In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 teaspoon garlic powder, 1/4 teaspoon cayenne pepper, and 1/4 teaspoon black pepper. Slowly pour in 1 cup beer while whisking until the batter is smooth and thick enough to coat the fish. It should look like pancake batter, not watery soup.

4-Fourth Step: Heat the oil Pour vegetable or canola oil into a deep skillet or heavy pan to a depth of about 1 to 2 inches. Heat it over medium-high heat until it reaches 350°F. If you do not have a thermometer, drop in a little batter. It should sizzle right away and float to the top.

5-Fifth Step: Fry the fish Dip each piece of fish into the batter, letting the excess drip off. Carefully place it into the hot oil and fry for about 2 to 3 minutes per side, depending on thickness. The fish should turn golden brown and crisp. Work in batches so the temperature of the oil does not drop too much. Move the fried fish to a paper towel lined plate or wire rack. This helps drain excess oil and keeps the crust crisp. You can season lightly with salt right after frying if you want a little extra flavor.

6-Sixth Step: Warm the tortillas While the fish drains, warm the 12 corn tortillas in a dry skillet or directly over a low flame for a few seconds per side. Wrap them in a clean towel to keep them soft and warm. Warm tortillas make the tacos easier to fold and much better to eat.

7-Seventh Step: Build the tacos Place a few strips of fried fish on each tortilla. Top with shredded green cabbage, shredded cheddar cheese to taste, and salsa to taste. Add a spoonful of the creamy sauce, then finish with a squeeze of lime. The cabbage gives crunch, the sauce adds creaminess, and the lime wakes everything up.

8-Eighth Step: Serve right away Serve the tacos while the fish is still hot and crisp. Put extra lime wedges, salsa, and sauce on the table so everyone can customize their own plate. That kind of build-your-own meal works especially well for families, potlucks, and casual get-togethers.