Ingredients:
Fish:
1/2 lb fresh fish such as mahi, seabass, or cod
salt and pepper to season
sprinkle of cayenne or other hot pepper seasoning
1 egg, beaten
flour
bread crumbs
oil for frying
Taco filling:
1/4 to 1/2 head of cabbage, shredded
jalapeno
tomato (optional)
thin sliced red onion (optional)
Baha Sauce:
1 cup plain yogurt or
1 cup sour cream or
1/2 cup plain yogurt + 1/2 cup sour cream
1/4 cup chopped fresh cilantro
juice of 1 lime
1/2 teaspoon salt
1/4 teaspoon paprika
2 thin slices jalapeno, diced
Cooking Instructions:
First make baha sauce.
Mix all ingredients well in bowl.
Cover and refrigerate while you finish preparing tacos.
Next shred cabbage, dice jalapeno, and chop tomato and onion, if using. Set aside until ready to use.
Preheat oven to 400 degrees. Wrap flour tortillas in foil. Heat tortillas in oven while you prepare fish.
Fish:
Sprinkle fish, flour, egg, and bread crumbs with salt, pepper, and cayenne and mix through each.
First dredge fish in flour.
Next dip in egg.
Next coat with bread crumbs.
Set each piece aside until all are coated.
Heat large skillet on high with 2 inches of oil until oil is hot.
* Test oil temperature by dropping in a sprinkle of flour or bread crumbs. If oil boils up around it, it is hot enough.
Place fish, one piece at a time, into hot oil. Do not crowd pan. Cook approximately two minutes per side, depending on thickness of fish. Turn when first side is nicely browned.
Cook on second side another minute to two minutes until fish is cooked through.
Remove to paper towels to drain off excess oil.
To put tacos together, take warm tortilla and place one piece of fish in center.
Drizzle with baha sauce.
Add cabbage, tomato, onion, and jalapeno
Drizzle with a little more baha sauce and fold in half.
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