Fish Tacos

I think fish tacos may be one of my most-craved meals and I've yet to find anything "San-Diego-worthy" other than School Yard in Chicago (YUM YUM YUM).  The tarter sauce in this recipe is delicious, but the quantity of this makes is WAY overkill.  I usually halve it, but you could easily get away with a quarter of it, I think.   I usually serve them with mango salsa and broccoli slaw.   We used to do the fish breaded this way, but now we usually beer batter it instead-- one 12 oz. beer mixed with 1 1/2 cups of flour, whisked together, dip the fish in batter and fry at 350 degrees about 2 minutes per side.