Fish Tacos

By Traceylu-2

Ingredients

• 2 cups shredded red cabbage
• 1/4 cup coarsely chopped cilantro
• 1/4 cup plus 3 Tbls. red salsa
• Salt
• 1/3 cup sour cream
• 2 cups cornmeal
• 3 large eggs
• 1 lb cod, cut crosswise into half-inch thick slices
• Canola oil, for frying
• 8 - 6 inch soft corn tortillas

Details

Servings 4
Preparation time 30mins
Cooking time 50mins

Preparation

Step 1

In a medium bowl, toss cabbage, cilantro, 1/4 cup salsa and salt to taste. In a small bowl, stir together sour cream and remaining 3 Tbls. salsa. Set both aside.

In a shallow dish, whisk together the cornmeal and 1 Tbls. salt. In another shallow dish, beat eggs with a fork. Coat fish slices in cornmeal, then in egg, then in cornmeal again and place on a plate.

In a medium cast-iron or other heavy skillet, pour the oil to a depth heat until the surface ripples, about 2 mins. Add about a third of the fish slices to skillet and cook, turning once, until golden, about 3-4 mins. Transfer with a slotted spoon to paper towel lined sheet. Repeat with remaining fish.

Warm the tortillas according to package directions. Spread about 1 tsp. sour cream sauce on a tortilla, then top with a few pieces of fish and a heaping spoonful of slaw and fold over.