Ingredients
2 large (4 medium) fillets white fish (Tilapia, Catfish, Whiting, etc…), thawed
Batter:
1/2 c. All-Purpose Flour
3 tbsp. Cayenne Pepper
2 tbsp. Chilli Powder
2 tbsp. Garlic Salt
1 1/2 tbsp. Thyme
1 1/2 tbsp. Black Pepper
3 tbsp. Olive Oil
Blue Cheese Sauce:
Equal parts Blue Cheese Dressing and Salsa
Bleu Cheese Crumbles (if you wish to have more than what is in the dressing)
Other:
Flour tortilla shells
Avocado, sliced
Pico de Gallo
Preparation
Prepare Fish: Thaw fillets, then cut each fillet into 1" thick horizontal strips. Set aside.
Prepare Batter: Using a fork, mix all ingredients in a small bowl that will be big enough to hold the fish strips. Coat each strip with batter. Discard any extra batter.
Cooking Fish: Add Olive Oil to a pan on Med-High heat. Allow a minute for the oil to heat. Saute battered fish in the oil. Turn fish pieces every two minutes to avoid burning. Remove from heat when cooked thoroughly (approx. 8 min.).
Prepare Sauce: Mix the dressing, salsa and crumbles.
Make tacos: Warm the tortilla shells. Place several fish pieces in each shell. Spoon Bleu Cheese Sauce over fish. Top with avocado and pico de gallo.
