Maggy's Fish Tacos
 
 
If you want to add a little heat, serve with hot red pepper sauce like Tabasco or Frank's Red Hot.
by:
Ingredients
  • 1 avocado, peeled, pitted, flesh scooped onto a plate
  • 1 lime
  • Salt and ground black pepper
  • ¼ cup vegetable oil
  • ¼ cup all-purpose flour
  • 1½ teaspoons spice blend, such as Thai 7-spice, Chinese 5-spice or Cajun Seasoning
  • 8 ounces white fish, such as cod, scrod, talapia, catfish, grouper or red snapper
  • 4 medium (7-inch) flour tortillas, wrapped in damp paper towels and micrwaved for 30 seconds
  • 1 small tomato, cut into small dice
  • ¼ cup chopped fresh cilantro
  • ½ cup low- or non-fat yogurt
  • Chopped red onion
Instructions
  1. Mash avocado with a fork, seasoning generously with lime juice and salt.
  2. Meanwhile, heat oil in a medium skillet over medium-high heat until shimmering. Mix flour and spice blend in a pie plate.
  3. Season fish with salt and pepper, dredge in flour, and add to hot oil.
  4. Fry, turning only once, until golden brown and cooked through, 5 to 6 minutes. Drain.
  5. Spread a portion of guacamole over each warm tortilla, top each with a portion of fish, a sprinkling of tomato and cilantro, and a dollop of yogurt, Wrap and serve with lime quarters and chopped red onion.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/meaty-mains/maggys-fish-tacos/