Baja Fish Tacos

We preferred these on the flour tortillas but the corn tortillas made such a pretty picture!

Ingredients

1 lime, juiced

1 lb. fresh red snapper fillets, cut into 3X1 inch strips (I used mahi mahi)

1/4 cup flour

2 T yellow cornmeal

1 T chili powder

1 1/2 t. crushed dried oregano leaves

1 t. cumin powder

1/2 t. salt

Canola oil for frying

8 (7" size) corn or flour tortillas, wrapped in foil and kept warm in a 250 degree oven

2 cups green cabbage, shredded (I used coleslaw mix)

Quartered limes

Salsa

Sliced avocado

Preparation

Toss the fish pieces in the fresh lime juice and marinate for ten minutes. Meanwhile combine the flour, cornmeal, chili powder, oregano, cumin and salt in a large, shallow bowl.

Heat the canola oil to a depth of 1/2 inch 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 brown. Drain on paper towels and keep warm in oven until ready to serve.

Serve in tortillas topped with cabbage and drizzled with Chipotle Cream. Pass limes, salsa and avocado at the table.

***Chipotle Cream***

1/2 cup reduced fat sour cream

2 chipotle chilies in adobo, minced (I removed as many seeds as I could)

1/2 lime juiced

1 dash sugar

salt to taste

Stir all ingredients together in a bowl and add salt to taste. Let stand at least 10 minutes to let flavors blend. May be made up to a day ahead. Refrigerate until ready to serve.

The Chipotle cream is what makes this recipe!