For baja cream sauce (approx 1 cup)
½ cup mayonnaise
½ cup sour cream
2 TBS fresh lime juice
1 tsp lime peel, finely grated and packed

DIRECTIONS
1. Mix buttermilk, cilantro, hot sauce, half salt and lime juice in bowl.
2. Cut the fish into small pieces (to fit in mini tortillas) and add to the buttermilk
mixture and toss.
3. Cover and chill at least 1 hour and up to
3 hours.
4. Preheat oven to 300º.
5. Use a 3 inch pastry cutter and cut the corn tortillas to a mini size.
6. Wrap the tortillas in foil and place in the oven to warm.
7. Whisk the flour and remaining salt in a shallow medium bowl.
8. In a large skillet,
heat vegetable oil at 1 inch in depth until it reaches a
temperature of 350º (test the heat of the oil by dropping in a cube of bread – if it turns golden brown and rises to the top – the oil is hot enough).
9. Working in batches, remove fish from marinade and dredge in flour.
10. Shake off excess flour and slowly place fish in skillet. Be sure to lay fish away from you to prevent any oil splashing. Do not overcrowd.
11. Fry the fish until golden brown, turn occasionally

approx. 4 minutes.
12. Transfer to a paper towel lined baking sheet to drain and then transfer the fish to the oven to warm while you finish all the frying.
13. Shred cabbage into fine threads and serve on the side as taco topping.

For baja cream sauce
1. Whisk together all the ingredient
s in a small bowl.
2. Cover and refrigerate. Note

can be made 3 days in advance.

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