Slice Onions into thin slice

Juice Lime then combine the salt onions oregano basil and lime into a baggie. you may need to put water in it so the onions are completely covered. the longer you let them sit the better they are.

now on to the white sauce...... combine mayo and sour cream sqeeze in lime juice till it is runny, or to taste should be little tart let sit for at least 1 hr longer is better :-)

slice cilantro and cabbage into separate containers

Heat oil to 350°F in deep pot over medium heat. in a medium-sized bowl whisk together flour beer and salt, mixture should have texture of pancake batter. when oil is hot.... dip fish one piece at a time into batter and fry in batches until golden brown about 2- 3 mins drain on paper towel salt to taste.

Heat tortillas so they are warm.

Put one piece of fish on tortilla put cabbage, white sauce, onions, cilantro, lime and pico de gallo.

MAKES ABOUT 18 TACOS