Crunchy Goodness!

These fish tacos were very good!  Just slice up red onion in a bowl with 2 T lime juice, salt and pepper.  Toss it while you prepare the next bowl.  Whisk together 3 T sour c ream with 1/2 cabbage sliced thinly, and 1 sliced jalapeno (seeded if desired), salt and pepper. Toss it too, while preparing the fish.

In another bowl whisk 1 cup flour with 1 T cornstarch, 1 T chili powder, 1 tsp baking power, 1/4 tsp cayenne.  Remove 1/4 cup of the flour mixture to a plate.  Then stir in 1 egg and 1 cup chicken broth in the bowl and mix til smooth.

Fill a cast iron skillet with 1/2 in canola oil and heat to 350.  Place a cooling rack on a rimmed baking sheet.

Coat 1 lb tilapia fillets with dry flour mixture, then dip in batter, let excess drip off and place in hot oil.  Cook, turning once, til golden (3 minutes or so).  Transfer to rack.

Fold 1/2 cup fresh cilantro into the cabbage mixture.

In a flour tortilla, serve up the fish, cabbage slaw and onions - and enjoy!  They're so crunchy and tasty!