- 1 pound fresh or frozen tilapia or catfish fillets
- 3 limes
- 1/2 cup mayonnaise
- 1 teaspoon chili powder
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil
- 8 taco shells or 6-inch flour tortillas, warmed
- 1 cup shredded cabbage
- 1/2 cup shredded carrot (1 medium)
- 1 fresh jalapeno or serrano chile pepper, thinly sliced
- Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut fish into 1-inch pieces.
- For sauce, juice two of the limes into a small bowl; cut the remaining lime into wedges and reserve for serving. Stir mayonnaise and chili powder into lime juice. Transfer 1/3 cup of the sauce to a medium bowl. Add fish; toss gently to coat.
- In a shallow dish combine flour and salt. Dip fish in flour mixture, tossing to coat. In a large skillet heat oil over medium heat. Cook fish, about one-third at a time, in hot oil for 2 to 4 minutes or until fish flakes easily when tested with a fork, turning to brown evenly and adding more oil as necessary during cooking. Drain on paper towels.
- Fill taco shells (if using) with fish, cabbage, carrot, and jalapeno pepper. (If using tortillas, lay each tortilla on a flat surface; sprinkle ingredients down center. Fold sides over filling.) Serve with the remaining sauce and the reserved lime wedges.