Prep Time: 20 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.
Servings: 8-10
Preparation time: 20 minutes
