Ingredients

• 1 onion , cut into thin slices
• 2 teaspoons salt , divided
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 4 limes , divided
• water to cover
• 0.75 cups sour cream
• 0.33 cups mayonnaise
• 1 quart canola oil for frying
• 18 corns tortillas
• 2.5 cups all-purpose flour
• 1 , 12 fluid ounce
• 1.25 pounds whitefish , cut into 3x1-inch strips
• 1 egg
• 0.33 heads cabbage , thinly sliced
• 1 cup pico de gallo salsa
• 1 cup chopped fresh cilantro

Instructions

1. 1 Place onion in resealable plastic bag with 1 teaspoon salt, basil, and oregano. Squeeze in juice from 1 1/2 limes. Add enough water to help spread marinade all over the onion slices. Seal and refrigerate, 8 hours to overnight.
2. 2 Combine sour cream, mayonnaise, and the juice of 1 lime in a bowl. Mix, adding more lime juice as needed, until the white sauce is runny. Cut the remaining limes into wedges.
3. 3 Heat oil to 350 degrees F (175 degrees C) in a deep pot over medium heat.
4. 4 Preheat the oven to 225 degrees F (110 degrees C). Place tortillas in oven to keep warm.
5. 5 Whisk flour, beer, and egg together in a medium bowl until texture resembles pancake batter. Dip 3 to 4 pieces of fish into the mixture and fry in the hot oil until golden brown, 2 to 3 minutes. Drain on paper towels. Repeat with remaining fish.
6. 6 Place fried fish over warmed tortillas, topped with the marinated onions, white sauce, lime wedges, cabbage, pico de gallo, and cilantro.

Nutrition per serving