FOR THE BEER BATTER 

• 1 cup (5 0z/155 g) all-purpose (plain) flour I
• 1 teaspoon garlic salt 
• 1/2 teaspoon ground arbol chile or cayenne pepper 
• 1 cup (8 fl oz/250 ml) beer, preferably dark

 FOR THE CREAMY SAUCE

• 1/3 cup (3 fl oz/80 ml) mayonnaise l/
• 1/3 cup (3 oz/90 g) ketchup l
• 1/3 cup (3 oz/90 g) plain yogurt

 FOR THE TACOS 

• 1/4 Ib (375 g) red snapper or sea bass fillet
• 1 teaspoon fresh lime juice 1
• 1/2 teaspoon garlic salt 
• 1/4 teaspoon ground arbol chile or cayenne pepper 
• canola oil for frying 
• 8 white corn tortillas, about 6 inches (15 cm) in diameter

 FOR SERVING 

• Your favorite fresh salsa 
• Finely shredded cabbage 
• 8 lime quarters 
• Bottled hot pepper sauce for serving

Crispy Fish Tacos

Click image to enlarge

• 6 flour tortillas
• 1/4 teaspoon chili powder
• 1/2 cup butter
• Salt and black pepper to taste
• 6 cloves garlic, minced
• Granulated garlic to taste
• 1½ pounds (21- to 25-count) shrimp, peeled, deveined
• 3/4 cup sour cream 
• 3/4 cup prepared guacamole
• 1 tablespoon cumin
• 3/4 cup diced tomatoes
• 1/4 cup chopped cilantro
• 3 cups shredded lettuce

Grilled Garlic Shrimp Fajitas

Click image to enlarge

• Flour tortillas

Suggested Fillings

• Various shredded or crumbled cheeses
• Refried beans
• Grilled flank steak (find a recipe here)
• Shredded roast chicken
• Boiled or grilled shrimp
• Pulled pork (find a method here; eliminate BBQ sauce)
• Minced green onions
• Minced cilantro
• Minced garlic
• Sauteed mushrooms
• Grilled onions
• Minced chilis

Quesadilla Bar

Click image to enlarge

Filling

• 2½ cups shredded cooked turkey
• 1 cup Creamy Curried Dressing
• 4 flour tortillas (6-inch)
• 1 large papaya, peeled, seeded and sliced
• 3 kiwifruit, peeled, cut lengthwise in half and sliced crosswise
• 1/4 cup blanched slivered almonds, toasted
• Fresh spinach leaves, stemmed, washed and dried

Creamy Curried Dressing

• 1/2 cup chutney
• 1 teaspoon curry powder
• 1/2 teaspoon ground ginger
• 1/3 cup plain nonfat yogurt

Curried Turkey Wraps

Click image to enlarge

• 2 cups shredded Cheddar and Monterey cheese blend
• 1 onion, chopped
• 1 (2 ounce) can sliced black olives
• 24 (6 inch) corn tortillas
• 1 (19 ounce) can red enchilada sauce
• 4 cups cooked turkey, chopped

Leftover Turkey Enchiladas

Click image to enlarge

• 1 stick unsalted butter
• 1 cup finely chopped onions
• 1 cup canned green chiles, chopped
• 3/4 cup green bell peppers, finely chopped
• 2 tablespoons plus 1 teaspoon Chef Paul Prudhomme’s Seafood Magic or Blackened Redfish Magic 
• 1/2 teaspoon minced garlic
• 3 cups heavy cream
• 1 cup dairy sour cream
• 8 cups grated Monterey Jack cheese
• 2 pounds peeled crawfish tails
• 2/3 cup green onions, finely chopped
• 1/2 cup cooking oil
• 20 6-inch corn tortillas

Crawfish Enchiladas Con Queso

Click image to enlarge