BAJA FISH TACOS

Oil for frying
4 cups flour
salt and pepper, to taste
86 ounces red snapper fillets
24 (6-inch) corn tortillas
FOR SERVING:
2 cups shredded green cabbage
3 medium tomatoes, diced
3 ripe, medium California avocados
refried beans
Spanish rice
lime wedges
Zesty Guacamole (recipe follows)

Heat the oil in a pan to 375 degrees F, or use a deep-fat fryer.

Season the flour with salt and pepper. Cut the fillets lengthwise into 2-ounce portions and coat them in the seasoned flour; set aside.

Fry the tortillas in the oil 3 to 5 seconds per side, just to soften and heat through.

Fry the fish until it begins to flake and has browned, about 3 to 5 minutes.

TO SERVE:
Place one piece of fish in a tortilla, and garnish with shredded green cabbage, diced tomato and diced California avocado.

Serve with refried beans, Spanish rice, lime wedge and Zesty Guacamole.

ZESTY GUACAMOLE

3 ripe, large California avocados
1/2 cup finely diced tomatoes
1/2 cup minced fresh cilantro
1/3 cup thinly sliced green onion
2 tablespoons lemon juice
1 tablespoon finely diced Serrano chili
1/2 teaspoon ground cumin
Salt, to taste

Seed, peel and coarsely mash the California avocados.

Add remaining ingredients.

Source: Hass avocados