Fish Tacos

• Fish
• 1/4 cup All Purpose Flour
• 1/2 tablespoon Corn Starch
• 1 teaspoon Coarse Salt
• 1 teaspoon Pepper
• 1 pound Tilapia Fillets (fresh if available)
• Olive Oil, for greasing pan
• 8-10 Flour Tortillas
• Garnishes
• 1 Avocado, cubed
• 2-3 Limes, cut into wedges
• 1 Jalapeno, seeded and chopped
• 1/2 cup Cilantro, chopped fine
• 1/2 Onion, chopped fine
• 1 cup Red Cabbage, shredded
• Sour Cream

1. In an oversized bowl, whisk together flour, corn starch, salt, and pepper. Toss mixture with one tilapia fillet at a time and set aside.
2. Warm a non-stick skillet over medium heat with 1 tablespoon olive oil. Add tilapia to pan (do not overcrowd) and pan roast until bottom is gold and crispy (about 5 minutes). Flip fish and cook until gold and crispy (about 3 minutes).
3. Warm flour tortillas in skillet with non-stick spray and any remaining oil from fish. Toast on each side (about 30 seconds) until warm and golden. Transfer to taco bar.

flour, starch, salt, pepper, tilapia, olive oil, flour, avocado, cilantro, onion, red cabbage, sour cream

Taken from food52.com/recipes/18260-fish-tacos (may not work)