|
|
 |
| 1/2 cup or 60 ml |
All-purpose flour, spooned into measuring cup |
| 1/2 cup or 60 ml |
Cornmeal |
| 1/2 tsp or 2 ml |
Onion powder |
| 1/2 tsp or 2 ml |
Chili powder |
| 1 lb or 450 g |
Fish fillets, such as tilapia, rinsed, patted dry, and cut into 8 strips total |
| |
and cut into 8 strips total |
| 2 tsp or 10 ml |
Canola oil |
| 1/4 tsp or 1 ml |
Salt |
| 8 |
Corn tortillas, warm |
| 1/2 |
Avocado, peeled, pitted and diced |
| 1/2 cup or 125 ml |
Pico de gallo, salsa verde, or picante sauce |
| 1 |
Lime, cut into 8 wedges |
Combine flour, cornmeal, onion powder, and chili powder in a shallow dish, such as a pie pan. Coat fish with mixture.
Heat canola oil in a large nonstick skillet over medium high heat. Add fish. Cook 3 minutes on each side or until browned and fish flakes with a fork.
Place on a serving platter and sprinkle evenly with salt. Place fish in warmed tortillas, and top with equal amounts of avocado and pico de gallo.
Squeeze a lime wedge over each tortilla.
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