Mix yogurt and mayonnaise in a bowl.

Gradually stir in fresh lime juice until slightly runny.

Finely dice the habenaro pepper and capers and add to the yogurt/mayo mix.

Blend in the oregano, cumin, dill and cayenne.

If sauce is too thick, add lime juice to correct.

Mix the flour, cornstarch, baking powder and salt together.

Blend the egg and beer. Quickly blend into flour mixture.

Cut fish so 2-3 pieces fit into the tortilla's.

Lightly dust fish and dip into batter.

deep fry fish @375deg

Serve with chopped cabbage, and white sauce.