Baja Fish Taco

Servings

6

Ingredients

2 tablespoons Chili powder
1 teaspoon Paprika
4 teaspoons Cumin
2 teaspoons Onion powder
2 teaspoons Garlic powder
1/8 teaspoon Cayenne pepper
2 teaspoons Salt
1/2 teaspoon Oregano dry
1 cup All Purpose Flour
1 pound Tilapia cut into 1 inch strips
2 cups Buttermilk
12 Taco shells

Service / Assembly

1 cup Onions small dice
4 tablespoons Cilantro finely chopped
1 cup Sour cream
3 tablespoons Chipotle juice from can
1 Chipotle minced
1/8 teaspoon Salt
2 cups Red cabbage thinly sliced
1 Lime cut into 6 slices

Directions

Preheat fry oil to 325 degrees.  Mix the chili powder, paprika, cumin, onion powder, garlic powder, cayenne powder, salt, oregano dry and all purpose flour in a medium size bowl and put aside for later use.  In another medium bowl place the tilapia and the buttermilk and let sit.  Put aside for later use.  You can let this set for several hours if you have the time.   Garnishes:  Place the onions and cilantro in a small bowl and mix until fully incorporated.  In another bowl place the sour cream, chipotle juice, minced chipotle and salt, stir until everything is very well mixed in.

• Cooking:

Place about 25% of the fish into the seasoning mix and shake until the fish is coated.  Put on a sheet pan and repeat the process until all of the fish is coated.  Put the fish in the preheated oil and cook for about two minutes or until the fish is golden brown.  Place fish onto absorbent paper and hold for service.

• Assembly:

Divide the fish amongst the 12 taco shells.  Add the onion cilantro mixture, red cabbage and the chipotle sour cream.  Use as much or as little as you like.  Serve with a lime wedge.  Enjoy!