Fish Tacos with Avocado Lime Sauce

Fish Tacos with Avocado Lime Sauce

*1 and 1/2 pounds Cod or Tilapia, skinless and thaw in the refrigerator if needed, sliced into strips

*3 tablespoons Extra Light Olive Oil, more if needed

*3 Eggs

*3 tablespoons Hot Sauce, like Franks Hot Sauce

*1/2 cup Corn Meal

*1 teaspoon ground coriander

*1 teaspoon ground cumin

*1 teaspoon Chili Powder

*1 teaspoon Garlic Powder

*2 teaspoons Brown Sugar

*1 teaspoon Sea Salt or to taste

**Yellow Corn Tortillas, warm

Directions:

Note: I Bought frozen tilapia and thawed in the fridge, fillets where individually packaged. I cut each fillet into 3 strips.

Dipping Mixtures

In a shallow bowl add: Corn meal, coriander, cumin, chili powder, garlic powder, brown sugar and stir until combined.

In second shallow bowl whisk together the eggs and hot sauce.

Take one fish strip at a time and place in the egg mixture and then dredge in the cornmeal mixture and place onto a cooling rack repeat until all are coated.

In a cast Iron skillet on medium-heat, heat skillet and add the olive oil. Then cook 5 coated fish strips at a time, cooking around 1 to 2 minutes per side. Repeat in cooking in batches adding more oil as needed.

Place one strip onto a warmed corn tortilla and add toppings.

Makes 12 tortillas, depending on how much fish you use in each

Recipe adapted from Food Network

Avocado Lime Sauce

*1 Ripe Avocado

*Juice from 1 Lime

*1/4 cup Greek Yogurt

*1 to 2 teaspoon Hot Sauce, like Franks

*Sea Salt, to taste

In a blender or small food chopper. Blend avocado, lime juice, yogurt, hot sauce and salt, until smooth.

Use for topping on tacos.

Toppings: