Fish/Fish Tacos
| A: | 1/4C peanut oil |
| B: | 1/2C milk |
| C: | 1/2C flour |
| 2t chili powder | |
| 1t black pepper | |
| 1/2t salt | |
| D: | 1# white fish |
| E: | 1T butter |
| F: | 1/2C sour cream |
| 1/4C mayonnaise | |
| 1/2 lime juice | |
| 1t salt | |
| 1t black pepper | |
| G: | Tortillas |
| Pico de Gallo | |
| 2C cabbage, shredded | |
| 1. | Place (A) ini small pan over medum heat. |
| 2. | Place (B) in one bowl, (C) in another. Cut (D) into 2cm long chunks. |
| 3. | Add (E) to (A). Dip fish pieces in milk, the dredge in flour, then fry in oil. Remove to paper towl on plate. |
| 4. | Combine (F) to make sauce. Assemble tacos by placing fish pieces on tortillas, followed by cabbage, sauce, and pico. Serve with lime. |
Servings: 4