Ingredients
1 ½ cups shredded green cabbage
1 ½ tablespoons Hellmann’s light mayo
1 teaspoon Tabasco
4 oz. cod or other white fish
chili powder
garlic salt
2 tablespoons white flour
½ tablespoon olive oil
pico de gallo or other chunky salsa
3 corn tortillas
Preparation
Mix 1 ½ cups shredded green cabbage with 1 ½ tablespoons Hellmann’s light and 1 teaspoon Tabasco. Set aside. Take 4 oz. cod, thawed, sprinkled with chili powder and garlic salt. Rub seasoning into fish. Sprinkle 2 tablespoons of flour on a plate (or a piece of butcher’s paper) and dredge fish on both sides, then fry in ½ tablespoon olive oil. Top fried fish with pico de gallo to taste and put into 3 corn tortillas which have been warmed on the stove or in the microwave. Divide cabbage mixture evenly over tacos and serve.
