INGREDIENTS
Vegetable oil, for frying
1 1/2 cups thinly sliced red or green cabbage
1/2 cup fresh cilantro, chopped
Juice of 1 lime, plus wedges for serving
2 TBSP. honey
1/2 cup mayonnaise
Salt to taste
12 corn tortillas
3/4 cup flour
1/2 tsp. chili powder
Pepper
1 1/4 pounds skinless flounder fillet, cut into 2 by 1/2 inch pieces
1 avocado, skinned and sliced
1/2 salsa
DIRECTIONS
Heat 3 inches of oil in a medium pot over medium-low heat until a deep thermometer registers 375 degrees.
Toss cabbage, cilantro, lime juice, honey and mayonnaise in a bowl; season with salt.
Warm the tortillas in a skillet over medium-low heat or wrap in a damp cloth and microwave 25 seconds. Wrap in a towel to keep warm.
Mix the flour, chili powder, salt and pepper to taste in a shallow bowl.
Dredge the fish in the flour mixture, then fry in batches until golden, 2 to 3 minutes.
Drain on paper towels.
Fill the tortillas with the fish, avocado, slaw and salsa.
Serve with lime wedges.
Serves 4.
