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Prep Time: 30 minutes
Ingredients:
- 1 pound fish fillets (red snapper or other white fish)
- 1 cup flour
- 2 eggs
- 1 tablespoon yellow mustard
- 2 lemons
- juice of 2 limes
- juice of 2 lemons
- milk
- salt and pepper, to taste
- (shredded cabbage) 1 1/2 cups shredded cabbage
- (shredded cabbage) 1/2 cup shredded carrots
- (shredded cabbage) juice of 1 lemon
- (shredded cabbage) salt and pepper, to taste
- (salsa) 2 ripe tomatoes
- (salsa) 1 diced onion
- (salsa) 1 green jalapeño
- (salsa) fresh cilantro
- (salsa) salt and pepper, to taste
Preparation:
Mix ingredients 2 through 9 to make a fish batter. In a flat plate sprinkle some flour. Lightly coat the fish strips in the flour, dip into the batter, and then place into a pan of hot oil (canola or corn). Turn fish to brown on both sides. Place cooked fish on a plate with napkins to drain excess oil. Heat corn or flour tortillas. Place 2 or 3 strips of fish in a tortilla, top with shredded cabbage mixture, and then add one tablespoon of sour cream or Mexican sour cream and fold.
To make the shredded cabbage, simply mix ingredients 10 through 13 in a bowl.
To prepare a quick fresh salsa, cut and mix ingredients 14 through 18 or put in a food processor, then add to your tacos.
To make the shredded cabbage, simply mix ingredients 10 through 13 in a bowl.
To prepare a quick fresh salsa, cut and mix ingredients 14 through 18 or put in a food processor, then add to your tacos.
Servings: 8-10
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