FISH TACOS

1 lime Juiced

1Lb fresh red snapper fillets,  cut into 3x1 inch strips

1/4 cup all-purpose flour

2 Tbsps yellow cornmeal

1 Tbsp chili powder

1 1/2 tsp dried oregano

1 tsp cumin powder

1/2 tsp coriander

1/2 tsp salt

Olive oil for frying

8 7” corn or flour tortillas, wrapped in foil and kept warm in a 250 degree oven

2 cups green cabbage, shredded

1 1/2 cups mild or hot salsa

Sliced avocado

Quartered limes as a garnish

Chipotle Cream:

1/2 cup regular or low fat sour cream

2 chipotle chilies in adobo, minced

Juice of 1/2 lime

Dash of sugar

Salt and pepper  to taste

Directions:

Toss the snapper pieces in the fresh lime juice and marinate for ten minutes. Meanwhile, combine the flour, cornmeal, chili powder, oregano, cumin, coriander and salt in a large, shallow bowl. Heat the  oil in a large heavy skillet over medium-high heat until a small amount of flour sizzles when flicked into the pan. Dredge the fish in the flour mixture and fry in batches until golden and cooked through, about 7 to 10 minutes per batch. Drain on paper towels and keep warm in the oven until ready to serve.

For the Chipotle Cream, stir all ingredients together in a bowl and add salt to taste. Let stand at least 10 minutes to let flavors blend.

To serve, place two tortillas on each plate and divide the fish evenly down the middle of each. Top with cabbage, salsa and avocado slices. Drizzle with Chipotle Cream. Fold each in half and serve with quartered limes and additional garnishes of your preference.

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