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BAJA FISH TACOS

SERVES   8 (3 Tacos each)

2 pounds fish fillets* 1 egg
1/4 cup milk 1/4 cup water
1/4 cup flour 1/2 teaspoon salt
1/2 teaspoon baking powder 1/4 teaspoon paprika or chili powder
2 Dozen corn tortillas Oil
Shredded cabbage Lime wedges
Topping
12 oz Evaporated Milk Juice of 7 Limes
*Any firm fish will work. I like mahi mahi best. I've had cod, whitefish, seabass, catfish and who knows what else. They were all good.

Beat the egg with milk and water. Add flour, salt, baking powder and paprika and beat until smooth. Cut fish into 2-1/2 to 3 inch long, 1 inch wide pieces. Dip fish in batter until well coated. Fry in 375 degree oil until crisp and golden brown.

Heat tortillas one at a time over a medium flame (or use the stack-flip method) until hot and soft. You can use a griddle if you have an electric stove. Place each piece of fish in a hot tortilla. Add salsa as desired. Top with shredded cabbage, thickened milk and lime wedge. Try my Quick Salsa or Jalapeno Sauce.

Topping:
Squeeze the juice from 7 limes into the evaporated milk, and let stand at room temperature for at least 30 minutes, stirring occasionally, until thickened and tangy.

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