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Baja fish tacos

2 min read

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.