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Crisp Fish Tacos




Source of Recipe


Internet


List of Ingredients




8 oz Boneless White Fish Fillet
1 ts Flour
1 ts Cornmeal
1/2 ts Chili Powder
1/4 ts Salt
2 tb Olive Oil
1/4 c Mayonnaise
2 tb Thick and Chunky Salsa
1/2 c Finely Shredded Cabbage
6 Taco Shells
Lime Wedge


Recipe



Check fish for bones. Cut fillet crossways into 4 equal pieces. In a small
bowl, combine flour, cornmeal, chili powder, and salt. Mix well. Dust fish
pieces with flour mixture.

In a medium nonstick skillet, heat oil over medium heat. Add fish and fry
1 minute on each side, or until lightly browned outside and white to
center. Drain on paper towels. Flake fish coarsely with a fork.

In a small bowl, mix mayonnaise and salsa. Divide shredded cabbage among 6
taco shells. Top equally with flaked fish and mayonnaise mixture. Serve at
once, with lime wedges.