Fish tacos

1 box tempura batter mix
2 lbs Tilapia fish
2 cups flour
1 can of cold beer
1 tablespoon baking powder
Salt & pepper
Vegetable oil
Cabbage - thinly sliced and washed
Sour cream
Corn tortillas
Salsa
Cut fish fillets in half to the size of a fish stick. Place 1 cup of the flour in a bowl with salt & pepper, mix together. Coat fish with flour and place on a plate, set aside. In a mixing bowl add the tempura batter, beer, 1 cup of flour, 2 cups of water, baking powder, salt and pepper. Mix thouroughly. The batter should be the consistency of pancake batter, on the runny side. If the batter is thick it will coat the fish more thickly, you want a light crispy batter.
Take a skillet and add the vegetable oil, you will need enough oil to deep fry the fish. Once the oil is hot enough take one piece of fish and dip in your batter mixture and slowly dip in the oil (this will be your test piece). If the fish quickly floats to the top then you know the oil is hot enough. Repeat this step with enough fish to fill the pot, once it is brown and crispy remove from the oil and set aside.
In the meantime you can make the sour cream sauce. Take 1 cup of sour cream and add 1/4 cup of milk, salt and pepper and whisk together; add more milk until desired consistency. It should be easly able to drizzle over your tacos.
Once you're done frying the fish, warm the flour tortillas add a piece of fish, cabbage, top with sour cream and salse. Enjoy!