Mexican Fish Tacos
Perhaps the most famous Baja street snack, and certainly one of the most frequent reader requests, fish tacos differ a bit from place to place, but are always served with the same basic selection of garnishes. A thin avocado sauce, vinegar-marinated onion rings, shredded cabbage salad, and a selection of red and green salsas are as necessary at a Baja fish taco stand as catsup and mustard at a burger barn.

1 1/2 lb fish filets, cut lengthwise into strips
1 cup flour 1 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon vegetable oil
2 eggs, separated
oil necessary for frying
corn or flour tortillas, warmed to soften

For the garnish:
Shredded cabbage, lightly dressed with your favorite cole slaw dressing
Raw onion rings, marinated in vinegar with a pinch of oregano
A thin, tomato-free guacamole sauce
A selection of salsas: red, green and pico de gallo (fresh salsa)

Pat the fish filet strips dry with paper towels.
Mix the flour, salt, pepper, vegetable oil and egg yolks to form a batter. Beat the egg whites until stiff, and fold into the mixture. In a large skillet, heat oil to a depth of 1 inch. Dip each fish strip in the batter, fry quickly on one side, turning to fry the other until golden brown. This should only take a couple of minutes on each side. Drain on paper towels. Arrange pieces of fish in softened tortillas and serve at once, accompanied by the shredded cabbage, marinated onions, guacamole sauce, and a selection of salsas. Serves 6.