Fish Taco

INGREDIENTS:

2 lbs red snapper or other white flaky fish cut into 2 oz pieces

2 eggs

1/2 cup flour

3 tablespoons cornmeal

1/2 cup crema or yogurt

1/2 cup mayonaise

1/2 cup cream

2 tablespoons Tobasco sauce

2 teaspoons lemon juice

12 corn tortillas

2 cups shredded green cabbage

1 cup pico de gallo or chunky salsa

1 cup oil for frying

PREPARATION:

In a medium mixing bowl, whisk together eggs, flour, cornmeal and a pinch of salt. In a seperate bowl, whisk together crema, mayonaise, cream, lemon juice and Tobasco.

Heat oil to 375 degrees and dip fish into batter and fry until golden.

Drain on paper towels. Heat each tortilla on a hot griddle and place 3 pieces of fish on each tortilla. Top with cabbage and drizzle about 2-3 tablespoons of sauce on each. Serve with pico de gallo or salsa.