In a medium bowl, combine the flour, garlic powder, red pepper and black pepper and mix well. Whisk the beer into the flour mixture until blended.
PREPARE THE SAUCE:
In a bowl, whisk together the mayonnaise and yogurt.
FRY THE FISH:
Heat enough oil in a skillet to 375° F to deep-fry the fish fillets. Rinse the fillets and dip them in a bowl of lightly salted cold water. Drain and pat dry with paper towels. Dip the fillets into the batter and fry in batches in the hot oil until crisp and golden brown; do not allow the fillets to touch each other. Drain on paper towels.
ASSEMBLE THE TACOS:
Heat or fry the tortillas in a skillet until pliable and warm. Add to each tortilla a fish fillet, shredded cheese, white sauce, salsa and cabbage and drizzle a wedge of lime juice on top. Fold over to enclose the filling and serve immediately.
Notes
*Timesaver: Use bagged coleslaw mix instead of chopping up cabbage.
*A quick, easy way to warm tortillas. Wrap 6 tortillas stacked in a damp paper towel. Microwave 30 to 60 seconds until warm.
RE: NUTRITiONAL INFORMATION: It's very difficult to calculate the nutritional information on these tacos. The oil for frying is not figured into the calculation and none of the toppings are either, (except for the sauce).