Katie's Fish Tacos

Ingredients

Sauce:

1 c mayo

1 c plain yogurt or sour cream(they both work, although Katie prefers the sour cream.)

1 Jalapeño, chopped fine

½ c cilantro, chopped fine

½ tsp cayenne pepper (more or less depending on preferences)

3-4 fresh limes

½ tsp cumin

1 tsp oregano or Italian seasoning.

4 Tbsp store bought chipotle salad dressing (any kind will do. Katie recently tried a mango chipotle and it was delicious.

Salt & Pepper to taste

Fish:.

6-8 pieces white fish perch, tilapia, etc (firm and boneless)

½ c flour

½ c cornmeal(You can use a crispy southern pre made fish fry instead of the flour & cornmeal)

1 c vegetable oil (approx.

Corn Tortillas (we tried 3 different ones, 2 from Deer Creek-Cornflower & Chipolte & flour)

Preparation

Sauce:

Blend mayo, sour cream, chipotle dressing, cayenne, cumin, & oregano together. Add jalapeno, cilantro, & juice from 1 lime. Mixture should be smooth & creamy. Refrigerate

Fish:

Lightly season fish w/salt & pepper. Slice fish in half lengthwise. Place flour & cornmeal in a large zip lock bag shake to mix. Put fish in bag a few at a time to make sure they are all covered w/the mixture.

Heat oil is a heavy skillet or frying pan until a tiny drop of flour tossed in grease sizzles.

Fry until golden brown, do not over crowd the pan. Fish fries quickly, keep an eye on it & flip as needed. Drain cooking fish on paper towel.

In a separate pan warm tortillas. Katie uses a dab of butter in a hot skillet, you want crispy but not too crispy to be able to fold.

Although, you can make each taco & serve, Katie prefers to put sliced lime wedges, shredded cabbage in a bowl, fish, tortillas, & refrigerated sauce & let everyone make their own.

Corn tortilla, 1 or 2 pieces of fish (depends on the size of the fish), shred cabbage, drizzle white sauce & squeeze of lime slices.