San Diego Fish Tacos

Ingredients

• Hot sauce (1 teaspoon)
• Lime juice (1 tablespoon)
• Mayonnaise (1/4 cup)
• Sour cream (1/2 cup)
• Lime (1, cut into wedges)
• Cilantro (1/4 cup, chopped)
• Tomato (1, diced)
• Cabbage (2 cups, shredded)
• Corn tortillas (8)
• Vegetable oil (2 cups)
• Paprika (1/2 teaspoon)
• Black pepper (1/2 teaspoon)
• Salt (1 teaspoon)
• Cornmeal (1/2 cup)
• All (purpose flour - 1 cup)
• White fish fillets (1 lb)

Instructions

1. In a shallow dish, mix together the flour, cornmeal, salt, black pepper, and paprika.
2. Dip each fish fillet into the flour mixture, coating both sides.
3. Heat the vegetable oil in a large skillet over medium-high heat.
4. Fry the fish fillets for 3-4 minutes on each side, or until golden brown and crispy.
5. Remove the fish from the skillet and drain on paper towels.
6. Warm the corn tortillas in a dry skillet or microwave.
7. To assemble the tacos, place a fish fillet on each tortilla.
8. Top with shredded cabbage, diced tomato, and chopped cilantro.
9. Squeeze fresh lime juice over the toppings.
10. In a small bowl, mix together the sour cream, mayonnaise, lime juice, and hot sauce.
11. Drizzle the sauce over the tacos.
12. Serve the San Diego fish tacos with lime wedges on the side.