• 1   pound 
    fresh tilapia or catfish fillets
  • 3   
  • 1/2  cup 
  • 1   teaspoon 
    chili powder
  • 2   tablespoons 
    cooking oil
  • 1/3  cup 
    all-purpose flour
  • 1/2  teaspoon 
  • 8  6 - 7  inches 
    flour tortillas
  • 1   cup 
    shredded cabbage
  • 1/2  cup 
    shredded carrots (2 small or 1 medium)
  • 1   
    jalapeno or serrano pepper, thinly sliced
Rinse fish and pat dry. Cut into 1-inch pieces.
For lime sauce, juice two of the limes into a bowl (cut remaining lime into wedges for serving). Stir mayonnaise and chili powder into juice. Transfer 1/3 cup of the sauce to another bowl; toss fish in it. Set aside remaining sauce.
In a large skillet heat oil over medium heat. In a shallow dish combine flour and salt. Working with about a third of the fish at a time, toss fish in flour mixture and add to hot oil. Cook for 2 to 4 minutes or until fish flakes, turning to brown evenly and adding additional oil as needed. Drain fish on paper towels.
Wrap tortillas in paper towels; heat in microwave for 30 seconds. Top tortillas with fish, cabbage, carrots, and jalapeno. Drizzle with Lime Sauce and serve with lime wedges.
Nutrition information
Per Serving: cal. (kcal) 652, Fat, total (g) 39, chol. (mg) 67, sat. fat (g) 5, carb. (g) 41, Monosaturated fat (g) 5, Polyunsaturated fat (g) 15, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 2, pro. (g) 31, vit. A (IU) 3790.04, vit. C (mg) 18.9, Thiamin (mg) 0.16, Riboflavin (mg) 0.16, Niacin (mg) 5.33, Pyridoxine (Vit. B6) (mg) 0.29, Folate (g) 56.45, Cobalamin (Vit. B12) (g) 1.83, sodium (mg) 557, Potassium (mg) 473, calcium (mg) 201.94, iron (mg) 7.2, Percent Daily Values are based on a 2,000 calorie diet
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