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For a great taste of summer and Cinco De Mayo, try these simple to make fish tacos. Fish fried in strips and served on warm tortillas or in Tostitos Scoops, with fresh cabbage, lime, cream sauce and Three Pepper Ketchup.
- 1/4 cup mayonnaise
- 1/2 cup sour cream
- Juice from 1/2 lime
- Kosher salt
- freshly ground black pepper
- 1/2 cup fine-milled flour
- 1 1/2 teaspoons chili powder
- 1/2 cup milk
- 1/4 cup peanut oil, plus a bit more for greasing skillet
- pat of butter
- 1 pound flounder or any firm white fleshed fish, cut across the grain, into strips abour 1/2 inch wide by 3 inches long
- 12 - 6 inch fresh corn tortillas
- 2 cups shredded cabbage
- 1/2 cup roughly chopped cilantro
- lime wedges
- Three Pepper Ketchup
- In a small bowl, whisk the mayonnaise and sour cream until combined with the lime juice, salt, and pepper.
- In a medium bowl, mix together the flour, chili powder and 1 1/2 teaspoons each of kosher salt and black pepper.
- Pour the milk into another medium bowl, and place the fish in it.
- Pour 1/4 cup of the peanut oil into a 12-inch frying pan and place over medium heat until it shimmers.
- Remove the fish pieces from the milk and dredge them lightly through the flour mixture, shaking to remove excess.
- Add the butter to the pan. Place some fish pieces in the oil, without crowding, and cook until deep golden brown on one side, 3 to 4 minutes.
- Turn carefully and cook for 1 minute more. Remove to a warmed, paper-towerl-lined plate and sprinkle with salt.
- Repeat with the remaining fish.
- Meanwhile, lightly grease a skillet with a little oil and set over medium heat. Heat the tortillas, 1 or 2 at a time, until they are soft and hot. Keep warm wrapped in a dish towel.
- Fill each totilla with 3 pieces of fish topped with Three Pepper Ketchup and a bit of cabbage. Drizzle with the cream sauce. Serve 2 to 3 tacos per person with lime wedges and more Three Pepper Ketchup on the side.