CRAVING SOME MEXICAN

Such a great dinner! We have been hungry for Mexican food, and have lately concluded that our best Mexican comes from our own kitchen. I downloaded a rather complicated Baja Fish Taco recipe from an NPR segment, and then CA suggested we use the tortilla-encrusted tilapia filets already in our freezer. I had to think about it a bit, but then got real and figured how bad could they be? Obviously, my expectations were low, but it was a smashing meal!

We deep fried the filets for just a few minutes until the crust was crispy,and then drained them well on paper towels and flaked with a fork; we warmed flour tortillas in an iron skillet; and, we assemble the following toppings:

1. shredded green cabbage

2. avocado sauce [recipe below]

3. mayonesa sauce [recipe below]

4. salsa

First spread the avocado sauce on the warmed tortilla, then top with the fish chunks. Dollop on the mayonesa sauce and cover with shredded green cabbage and a generous amount of your favorite salsa. YUM!

Avocado Sauce

1 avocado, diced or mashed

2 tsp. or more of lime juice

pinch of salt

2 T. milk

Mix together until smooth.

Mayonesa Sauce

1/2 cup light mayonnaise

1 tsp. white vinegar

1-1/2 T. milk

Mix together until smooth.