Ingredients:
1/3 cup low-fat sour cream
1 jalapeno pepper, seeded
2 Tbs. fresh lime juice
1 bunch cilantro
¾ tsp. Salt
¼ cup canola oil
½ cup cornmeal
1 ½ lbs. fish, cut into 1” strips
10 6” soft corn tortillas, warmed according to package directions
1 avocado, peeled and cut into wedges
1 cup cherry tomatoes, chopped
½ red onion, thinly sliced
2 cups finely shredded red cabbage

In a food processor, puree the sour cream, jalapeno, lime juice, cilantro, and salt.  Set aside.  Heat the oil in a large non-stick skillet over medium heat until hot but not smoking.  While the oil heats, spread the cornmeal on a plate.  Pat the fish in the cornmeal to coat on all sides.  Fry in the oil until the cornmeal is lightly browned, 1-2 minutes per side.  Remove and drain on paper towels.

To assemble the tacos, top each tortilla with fish, cilantro sauce, avocado, tomato, red onion, and cabbage, then fold in half.  Makes 10 tacos.

Staff – www.everythingantiaging.com

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