Fish Tacos

I love tacos. I love fish. So for me this is a win-win. I use Tilapia in my tacos. The recipe says you can use catfish, but Tilapia is a mild fish that picks up any flavor you add to it.

1 LB. fresh or frozen Tilapia

3 limes

1/2 cup mayonnaise

1 tsp. chili powder + extra if you add it to the flour mixture.

1/3 cup flour

1/2 tsp salt

2 Tbsp oil (for frying)

8 taco shells or 6-inch flour tortillas (warmed)

1 cup shredded cabbage

1/2 cup shredded carrots

1 fresh jalapeno. (seeded if you don’t like a lot of heat}

Thaw fish if frozen. Rinse and pat dry with a paper towel. Cut into 1 inch pieces.

For the sauce:

Squeeze 2 limes and add juice to bowl. Stir in Mayonnaise and chili powder.

Cut remaining lime into wedges and set aside to serve with tacos.

Shred cabbage and carrots and set aside.

Transfer 1/3 of sauce to a medium bowl and toss fish in to mix and coat the fish pieces.

In shallow dish, stir flour and salt. You can add a little chili powder if you do not plan on using jalapenos.

Remove fish from sauce and coat in flour.

Heat oil over medium heat and when warm, cook fish in batches turning every minute or so. This should take about 3 to 4 minutes. Remove fish from oil an place on paper towel. finish the batches of fish. Add more oil if needed when cooking all the fish.

Fill warmed tacos shells or tortillas with fish being sure to have enough pieces for all shells. Add the cabbage and carrots and thinly sliced jalapenos, if you are adding them. Serve the remaining sauce and lime wedges on the side. You may want to drizzle some of the sauce over the top of the tacos.