Baja fish tacos
Ingredients:
2 c. shredded red cabbage
1/4 c. coarsely chopped cilantro
1/4 c. + 3 Tbsp. red salsa
Salt
1/3 c. sour cream
2 c. cornmeal
3 lg. eggs
1 lb. fish, cut crosswise into 1/2 inch thick slices
Vegetable oil
EIght 6-inch soft corn tortillas
How to:
In a medium bowl, toss the cabbage, cilantro, 1/4 cup salsa and salt to taste.
In a small bowl, stir together the sour cream and remaining three tablespoons of salsa and set aside.
In another shallow dish, beat the eggs with a fork.
Coat the fish slices in the cornmeal, then in the egg, then in the cornmeal again and place on a plate.
In a cast-iron skillet, pour the oil to a depth of 1-1/2 inches and heat over medium heat until the surface ripples, about two minutes.
Add about a third of the fish slices to the skillet and cook, turning once, until golden brown, three to four minutes.
Transfer the fish with a slotted spoon to a plate lined with paper towel.
Repeat with the remaining fish slices.
In a large skillet, warm the tortillas on both sides over high heat. Spread about one teaspoon of sour cream sauce on the tortilla, then top with a few pieces of fish and a heaping spoonful of the slaw and fold over.
Repeat with the remaining tortillas.
Serves 4
Capt. Dick May is the owner of Easy Rider Charters in Bokeelia. Capt. Dick’s Seafood and More Recipes is available for $8.50 plus $1.90 for postage by calling the number above or mailing to 7989 Judge Bean Road, Bokeelia, FL 33922. Make checks payable to Dick May.