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FISH - tacos with lime sauce
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| 1 lb | fresh tilapia |
| 3 | limes |
| 1/2 c | mayo |
| 1 tsp | chili powder |
| 1/3 c | flour |
| 8 small | flour tortillas |
| 1 c | shredded cabbage |
| 2 small | carrots, peeled and shredded |
1 serano pepper, thinly sliced
Rinse fish and pat dry. Cut into 1-inch pieces.
For lime sauce; juice 2 of the limes into a bowl. Stir mayo and chili powder into juice. Remove 1/3 c sauce and toss fish in it.
In a large skillet, heat 2 tbsp cooking oil over medium heat. Combine flour and 1/2 tsp salt. Working with a third of the fish at a time, lightly toss in flour mixture and add to hot oil. Cook 2-4 minutes or until fish flakes, turning to brown evenly and adding oil as needed. Drain on paper towels.
Heat tortillas. Top with fish, cabbage, carrots and jalapeño. Drizzle with lime sauce. Serve with lime slices.
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