Fish Tacos

Fish Tacos

Ingredients:

1.75 lb     fresh bass or trout fillets
3c            sunflower oil for frying
1c            all purpose unbleached flour
1tsp         sea salt
1Tbs        ground black pepper
2c            shredded purple cabbage
24            corn tortillas
6oz          Chipotle Ranch Dressing
8oz          Salsa Veracruz
sunflower oil
minced cilantro
lime wedges

Prep: Chill Chipotle Ranch and Salsa Veracruz 2 hours prior to serving. Slice fillets into 1" wide by 3" long strips. Heat oil. Place flour, salt, and pepper in a wide, shallow dish. Toss fish strips in flour, add to oil, fry until golden brown. Set fish fillets aside on absorbent paper.  As fish is frying, place saute pan over a medium flame. Add 1 tsp of oil to saute pan, add tortilla, cook on each side for about 3 minutes. Set tortillas aside on absorbent paper, covered well. To serve tacos, place 1-2 strips of fish in tortilla, top with a small portion of shredded cabbage, then drizzle Chipotle Ranch Dressing and a spoonful of Salsa Veracruz on top. Garnish with lime wedges and fresh cilantro.