Fish Tacos

Don't let the multi-step directions scare you off. These are well worth making and are a nice variation on Mexi-Cali food. As always, dial down the jalapeno if you don't like it hot. As made, we get two generous tacos and one generous tostada from the recipe.

Ingredients:
2 T sour cream (for the crema)
2 T light cream (for the crema)
Hot sauce to taste (for the crema)
1/2 C thinly sliced cabbage (for the slaw)
4 or 5 scallions, thinly sliced (for the slaw)
1 red jalapeno, half finely diced and half left whole (for the slaw and for the fish)
1 T fresh lime juice (for the slaw)
2 T sour cream (for the slaw)
3/4 pound firm white fish like tilapia (for the fish, well duh this IS the fish)
A bit of flour for dredging (for the fish)
1 to 2 T olive oil (for the fish)
Tortillas (for assembly)
1/2 C finely diced fresh cilantro (for assembly)

Directions:

Crema:

• Mix the sour cream and light cream together. It should be fairly thick.
• Add hot sauce to taste.

Slaw:

• Mix the lime juice and sour cream together in a small bowl.
• In another bowl, combine the cabbage, scallions and diced jalapenos.
• Add the lime juice/sour cream mixture to the cabbage mixture and toss well.

Fish:

• Heat the oil in a skillet large enough to hold all the fish in one layer.
• Add the half jalapeno to the oil and move it through the oil. Leave it in the pan to continue cooking.
• Dredge the fish in flour (or toss the flour in a plastic bag, add the fish and shake gently to coat).
• Sauté the fish in the skillet along with the jalapeno and cook until done.
• Remove from heat and put the fish in a bowl. Shred the fish with a fork or knife.

Assembly directions:

• Heat your tortilla.
• (If you want cheese, add it now)
• Place some diced cilantro on the fish.
• Top with slaw.
• (Add sliced avocadoes if you want)
• Drizzle crema over your masterpiece.