If you want to add a little heat, serve with hot red pepper sauce like Tabasco or Frank's Red Hot.
by: Three Many Cooks
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
Mash avocado with a fork, seasoning generously with lime juice and salt.
Meanwhile, heat oil in a medium skillet over medium-high heat until shimmering. Mix flour and spice blend in a pie plate.
Season fish with salt and pepper, dredge in flour, and add to hot oil.
Fry, turning only once, until golden brown and cooked through, 5 to 6 minutes. Drain.
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/