Crispy Fish Tacos

• 1/4 cups Mayonnaise
• 1 Tablespoon Milk, Whole
• 1/2 teaspoons Lime Juice, Fresh
• 2 whole Tomatoes, Lg Chopped
• 1/2 cups Onion, Chopped
• 2 Tablespoons Cilantro, Chopped
• 1 teaspoon Lime Juice
• 1/4 teaspoons Salt
• 1/4 teaspoons Ground Black Pepper
• 18 teaspoons Ground Cayenne Pepper
• 2 cups Cabbage, Shredded
• 2 whole Limes, Cut Into Wedges For Garnish
• 1 package 12 Flour Tortillas
• 1 package Large Box Frozen Fish Sticks Or Filets, 2 Pieces Per Tortilla So Count Accordingly

1. Make your secret sauce by combining mayonnaise, milk & the lime juice in a bowl.
2. Whisk until smooth, then cover and chill.
3. Make salsa by combining ingredients in a bowl.
4. Cover and chill this until your fish is baked and youre ready to build the tacos.
5. Bake the frozen fish sticks as directed.
6. Warm tortillas, wrap them in moist paper towels before nuking, if thats how you heat them.
7. Build each taco using two tortillas per taco.
8. Drop 2 fish sticks into the center of the tortillas, then spoon about 1- 1/2 teaspoons of sauce over the fish.
9. Add about 1/4 cup of cabbage and top off the taco with a couple dollops of salsa.
10. Serve with a lime wedge.
11. Fresh homemade tortillas are best....Bon appetit!

mayonnaise, milk, lime juice, tomatoes, onion, cilantro, lime juice, salt, ground black pepper, ground cayenne pepper, cabbage, whole limes, flour tortillas, or filets

Taken from tastykitchen.com/recipes/main-courses/crispy-fish-tacos/ (may not work)