Fish Tacos

Stef and Austin's Fish Tacos

Ingredients:

¼ cup flour

¼ teaspoons paprika

¼ teaspoon salt

¼ teaspoon pepper

½ pound catfish (also good: tilapia, salmon, or any firm white fish that doesn’t flake too much. Salmon is obviously not a white fish but its pretty good sometimes too)

1 lime

1 tablespoon canola oil

¼ cup finely sliced cabbage

cheese (Cheddar or Monterey Jack are great)

guacamole and salasa

4 tortillas

Directions:

Combine flour, paprika, salt, and pepper in a shallow flat container, think pie tin or bread pan if you’re in a pinch. Cut fish into ½ to 1 inch wide strips 3 inches long (this is all obviously an approximation :P). Heat pan and add canola oil. Roll fish in flour mixture till covered, tap to remove excess flower. Lay fish into hot pan, cook till well browned on each side.

Place cooked fish into warmed tortillas, add cabbage, squirt some lime juice. Top with sour cream and salsa.