I miss San Diego

Fish Tacos

Fish Tacos with Black Beans and Rice

cooking oil
1 lb cod fish
1 tsp Goya Adobo All Purpose Seasoning
1 cup White Lily cornmeal mix
6 corn tortillas
2 cups shredded cabbage
salsa
avocado, chopped

White Sauce:
1/4 cup green onions, sliced
1/4 cup cilantro, chopped
1 tsp. minced garlic
1/4 cup mayonnaise
1/4 cup sour cream
1 tsp. lime rind
juice from half lime (approx 2 tsp)
1/4 tsp. salt


Make white sauce:
Thinly slice the green onions and separate the dark green slices.  Mince the light green and white onion slices.  Combine minced onions with remaining ingredients and set aside.

Heat a skillet on medium high heat and add enough cooking oil to cover the bottom of the pan.  Season cod fish on both sides with Adobo seasoning.  Dredge fish in cornmeal. Gently lay fish in oil to pan fry for 3 min.  Flip fish and pan fry the other side for 2-4 min. until cooked through.  Place fish on paper towel lined plate to drain.

Heat corn tortillas in microwave according to package directions.

Assemble:
Spread cabbage on tortilla and add white sauce and salsa if desired.  Place fish on top (add a little more white sauce on fish if you want.)  Top fish with avocado, remaining dark green onion slices and a few cilantro leaves.