Ingredients
1lbwhite fish fillets,firm, mild, cut into 8 strips, such as pollock, tilapia or snapper
salt and pepper,to taste
1½cupsseafood breading mix,such as House-Autry Mills
¼cupvegetable oil
1cupcabbage,shredded
½cupred salsa
cilantro sprigs,and lime wedges, optional garnishes
8corn tortillas,small
⅓cupplain yogurt
⅓cupmayonnaise
2tspwater
Salt and pepper,to taste
Preparation
Brush water over the pieces of fish. Sprinkle the fish with salt and pepper.
Place the seafood breader on a plate. Roll each piece of fish in the seafood breader until completely coated.
Heat the oil in a large pan over medium-high heat. Add the fish in a single layer and cook 3 to 4 minutes per side or until deep golden brown.
While the fish is cooking, make the sauce. In a small bowl whisk together the yogurt, mayonnaise, water, and salt and pepper to taste. Set aside.
Place 2 tablespoons of cabbage onto each of the 8 tortillas. Add a piece of fish on top of the cabbage.
Add 1 tablespoon of salsa to each taco, then drizzle the white sauce over the top.
Serve immediately, garnished with cilantro and lime wedges if desired.
