Ingredients
¾lbwhite fish,firm fleshed, such as cod or tilapia
½cupflour
2tspOld Bay
cooking oil
5flour tortillas
½small green cabbage head
1mango
½cupketchup
½cupsour cream
Preparation
Put the fish, flour, and seasoning in a plastic bag. Shake the bag until the fish is well-coated.
Heat 1⁄4 inch of oil in the skillet until it’s hot enough to make a drop of water sizzle. Use tongs to lift each piece of fish out of the bag, shake off any excess flour, and put it in the hot pan.
Fry the fish for 3 to 5 minutes on each side, using tongs to flip it.
Use the tongs to transfer the cooked fish to paper towels to drain. Turn off the stove.
Stir the ketchup and sour cream together in a bowl until well combined.
Stuff each tortilla with cabbage, fish, mango, and Baja Sauce, then serve and enjoy!
