A West Coast Favorite! And a Great Summer Dish!
2 Cups of Flour
1 Tsp Salt
1/4 Tsp Black Pepper
1/2 Tsp Paprika
1/2 Tsp Garlic Powder
1/4 Tsp Cayenne
12-16oz of Cod Filets
1 Package flour tortillas (small)
4-5 Plum Tomatoes
1 Tbsp Chopped Cilantro
1 Head Iceburg Lettuce (Shredded)
Combine the ingredients for the seasoned flour and set aside.
In a large skillet or frying pan (or if you have a fryer) heat up the oil until hot. Place the tortillas in, one at a time, flipping over to ensure equal crispness. They should be just golden brown on each side. Remove to drain and shape like a taco shell while right out of the oil
Turn the oil off and move to the back burner carefully
Chop the tomatoes and cilantro. Sprinkle with a little salt and set aside. Slice the fish into bite size pieces that will fit in the taco. Turn the oil back on and heat until hot. Dredge the fish in the seasoned flour and fry in the oil. Remove from oil once fully cooked and drain to remove excess oil.
Fill the tacos with all the goodies! Lettuce, sour cream, fish, tomato and avocado. Serve immediately and enjoy!