Recipe for Soft Tacos with Fish

At most food stands in Mexico, the tortillas are generally corn-based in most fish tacos. However, most people prefer flour tortillas. Avoid serving the fish in a crispy taco shell, as the Holy Grail is the soft tortilla!

Ralph Rubio is credited with bringing fish tacos to the United States. Rubio fist ate the tacos while in Baja, Mexico, and he was immediately enchanted. He secured a traditional fish taco recipe from a street vendor and in 1983, began serving the dish at his restaurant in San Diego. In general, guacamole, pico de gallo, salsa, green onions, and lemon and lime wedges are traditional condiments served with Mexican fish tacos.

Here's a recipe that is relatively easy to prepare and serves 12 people.

Things to have on hand:

• Large skillet, preferably cast iron
• Large bowl
• Medium-sized bowl
• Platter
• Slotted spatula
• Spoon
• Small whisk
• Paper towels

Ingredients

For the Fish:

1 1/2 lbs of tilapia fish

2 cups flour

2 eggs

bread crumbs

cabbage

12 flour tortillas

canola oil

Prepare the Baja sauce. Chop the cabbage and refrigerate.

In a large bowl, combine the flour and breadcrumbs. Break the eggs into a medium-sized bowl and whip until blended.

Wash the fish and pat dry. Cut each fillet into three pieces. Dip each piece into the beaten eggs. As you retrieve the fish, allow it to drain. You want the fish to be coated but not dripping. Next, put the piece of fish into the flour/bread crumb mixture. Turn the fish until it is completely coated. Set aside on a platter. Repeat the process until every piece of fish is coated with both egg and flour.

In a large skillet, heat the canola oil to medium high. Put the fish pieces into the skillet and cook until the crust is golden brown and the insides are flaky. If you're not sure whether the fish is cooked, split it open. Raw fish can make you sick. Continue turning each piece frequently so none of the sides burn or cook too quickly. In a large skillet, you can cook about six pieces at a time.

After the fish is cooked, prepare the tortillas. Take two pieces of fish and put them into a tortilla. Coat with the Baja sauce. Put cabbage on top of the sauce and fish. Serve immediately!

For the Baja Sauce:

12 ozs mayonnaise

12 ozs sour cream

3 small avocadoes, mashed

1 cup cilantro, finely chopped

3 jalapenos, finely chopped

2 limes

sea salt

freshly ground black pepper

Combine the mayonnaise, avocadoes and sour cream in a medium-sized bowl. Add the cilantro and jalapeños. Cut the limes in half and squeeze the juice over mixture. Blend. Add sea salt and black pepper to taste. Cover and refrigerate until ready for use.

1 cup cilantro, finely chopped

3 jalapenos, finely chopped

2 limes

sea salt

freshly ground black pepper

Combine the mayonnaise, avocadoes and sour cream in a medium-sized bowl. Add the cilantro and jalapeños. Cut the limes in half and squeeze the juice over mixture. Blend. Add sea salt and black pepper to taste. Cover and refrigerate until ready for use.