FISH TACOS

¼ cup Greek yogurt
¼ cup mayonnaise
1 teaspoon capers chopped fine
½ teaspoon Sriracha sauce
½ teaspoon coriander
1 tablespoon liquid from pickled red onions (or any pickled brine from jarred pickles)
½ teaspoon dry oregano
¼ teaspoon cumin

1 ½ cups flour, divided
1 ½ teaspoons baking soda
½ teaspoon salt
¼ teaspoon freshly ground black pepper
2 tablespoons liquid from pickled onions (or brine from any jarred pickles)
1 ¼ cups unsweetened lemon/lime soda (such as lemon Perrier, or an unsweetened seltzer will work too)
2 cups canola oil for frying

Skin fish and rove all traces of bones and dark meat. With my 1 ½ pound filet, I had a little over one pound after cleaning the fish. Cut into small strips about 2-3 inches long and about ½ inch wide. In a bowl of pie plate, roll fish strips with ½ cup of the flour. Shake excess and hold refrigerated until you are ready to cook.
The best method for preparing this dish is to have all of the ingredients prepared in advance so that the last thing you do is make the batter and fry the fish.
Slice the beets into thin strips and set aside along with the red onions and shredded Napa cabbage.
Mix all of the ingredients for the taco sauce in a small bowl and set aside.
In a wok or heavy bottomed pan, heat canola oil to 350.
While oil is heating mix all batter ingredients to a smooth thin pancake batter like consistency.
Line a plate with paper towels. Using tongs, dip each floured piece of fish in the batter, let excess drip off and place in hot oil. Cook a few minutes on each side until golden brown and crispy. Remove to paper towels to drain.
If you prefer, wrap tortilla shells in wet paper towels and microwave for a few seconds on high to heat them up. Use oven mitts to remove as wet towels will produce steam and get hot.
To assemble, place a little sauce onto warmed tortilla, and then lay two to three pieces of fish and top with shredded cabbage, slivers of beets, red onions and pico de gallo. Drizzle some additional sauce over the top, fold and enjoy.