Directions:

1. Place the oil in a large heavy skillet over medium-high heat.

2. Combine the beer, egg, and flour in a medium-size mixing bowl. Stir in the mustard, cayenne, salt, and several grindings of black pepper. Put 6 pieces of fish in the batter, coat well, and add to the skillet. Cook for 3 minutes, turn the pieces over, and cook for 3 more minutes until golden brown. Drain on a paper towel-lined platter. Repeat with the remaining 6 pieces. Reduce the heat if needed to prevent burning.

3. While the fish cooks, add the sweet onion quarters and cilantro leaves into a food processor and pulse several times, or until coarsely chopped (or chop by hand). Add the mayonnaise and yogurt to the processor and pulse just once or twice to combine. Place the onion-mayonnaise-cilantro sauce in a small serving bowl.

4. Place the shredded cabbage, chopped avocado, red onion slices, sliced radishes, quartered limes, salsa and extra chopped cilantro into separate serving bowls so each diner can assemble their own tacos.

5. Assemble tacos by placing cabbage and red onion in the middle of a tortilla. Top with 1 piece of fish, a squeeze of lime, 2 avocado slices, 2 radish slices, a tablespoon of salsa, a drizzle of the onion-mayonnaise-cilantro sauce, more cabbage and a sprinkle of cilantro. Fold and eat.