Ingredients

How to make it

  • Preheat oven to 200 F. Heat skillet over medium heat. Stack 2 tortillas. Sprinkle top with water. Place in skillet, wet side down. Heat 1 minute. Sprinkle top with water. Turn stack over; heat 1 minute. Transfer stack to large sheet of heavy-duty foil. Repeat. Enclose tortillas in foil. Place in oven.
  • Pour oil into medium skillet to reach depth of 1 inch. Attach deep-fry thermometer; heat oil to 350 F. Slide 4 fish strips into oil. Fry until golden, about 4 minutes. Transfer fish to paper-towel-lined baking sheet; place in oven. Repeat.
  • Fill each warm tortilla with 2 fish strips. Top with sauce, cabbage, tomato, squeeze of lime, and dash of hot pepper sauce.
  • *Cultured Mexican cream with a slightly nutty flavor and consistency of thin sour cream.

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