INGREDIENTS:
- 1 pound firm, mild white fish fillets (pollock, snapper, or tilapia) cut into 8 strips
- Salt and pepper
- 1 1/2 cups seafood breading mix
- 1/4 cup vegetable oil
- 1 cup shredded cabbage
- 1/2 cup salsa
- 8 small corn tortillas
- Next Ingredients are for the sauce
- 1/3 cup plain yogurt
- 1/3 cup mayonnaise
- 2 teaspoons water
- salt and pepper to taste
- Brush water over fish pieces and sprinkle with salt and pepper.
- Place seafood breading on a plate. Roll each piece of fish in the breading until coated.
- Heat the oil in a FIREDISC® on medium-high heat. Add fish in a single layer and cook until deep golden brown, 3-4 minutes per side.
- While the fish cooks, make the sauce. In a small bowl whisk together yogurt, mayonnaise, water, and salt and pepper to taste. Set aside.
- Place 2 tablespoons of cabbage onto each tortilla. Add a piece of fish on the cabbage. Add a tablespoon of salsa to each taco, then drizzle the white sauce over the top.
- Serve immediately. Cilantro and lime-wedge garnish optional.
