My cousin, Mari, asked me for a fish taco recipe yesterday. Well, here it is. I hope this fits the bill!
Fish Tacos with Lime Sauce
1 lb fresh tilapia or catfish fillets
½ cup mayonnaise
1 tsp chili powder
1/3 cup all-purpose flour
8 small (6- to 7-inch) flour tortillas
1 cup shredded cabbage
2 small carrots, peeled and shredded (½ cup)
1 jalapeño or serrano pepper, thinly sliced
Rinse fish and pat dry. Cut into 1-inch pieces.
For Lime Sauce, juice two of the limes into a bowl (cut remaining lime into wedges for serving). Stir mayonnaise and chili powder into juice. Remove 1/3 cup sauce and toss fish in it.
In a large skillet, heat 2 tablespoons cooking oil over medium heat. In shallow dish combine flour and 1/2 teaspoon salt. Working with about a third of the fish at a time, toss in flour mixture and add to hot oil. Cook 2 to 4 minutes or until fish flakes, turning to brown evenly and adding additional oil as needed. Drain on paper towels.
Wrap tortillas in paper towels; heat in microwave 30 seconds. Top tortillas with fish, cabbage, carrots, and jalapeño. Drizzle with Lime Sauce. Pass lime wedges.