Fish Tacos II

Ingredients

 * oil for frying
 * 4 Cups flour
 * salt and pepper to taste
 * 86 oz red Snapper fillets
 * 24 6-inch corn tortillas
 * 2 Cups green cabbage, shredded
 * 3 medium tomatoes, diced
 * 3 ripe, medium California avocados
 * Zesty Guacamole (recipe follows)
 * Zesty Guacamole
 * 3 ripe, large California avocados
 * ¾ Cup tomatoes, finely diced
 * 1/3 Cups green onion, thinly sliced
 * ¼ Cup cilantro, minced
 * 1 Tbsp Serrano chili, finely diced
 * ¼ tsp ground cumin
 * 2 Tbsp lemon juice
 * salt, to taste

Directions
Heat the oil in a pan to 375 degrees, 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.

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, approximately 3 to 5 minutes.

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 Preparation

Seed, peel and coarsely mash the California avocados.

Add remaining ingredients.