Fish Tacos II

Ingredients

 * oil for frying
 * 4 cups flour
 * salt and pepper to taste
 * 86 oz red snapper fillets
 * 24 x 6-inch corn tortillas
 * 2 cups green cabbage, shredded
 * 3 medium tomatoes, diced
 * 3 ripe, medium California avocados
 * Zesty Guacamole

Zesty Guacamole

 * 3 ripe, large California avocados
 * ¾ cup tomatoes, finely diced
 * ⅓ cups green onion, thinly sliced
 * ¼ cup cilantro, minced
 * 1 tbsp serrano chile, finely diced
 * ¼ tsp ground cumin
 * 2 tbsp lemon juice
 * salt, to taste

Directions

 * 1) Heat the oil in a pan to 375 degrees, or use a deep fat fryer.
 * 2) Season the flour with salt and pepper.
 * 3) Cut the fillets lengthwise into 2 ounce portions and coat them in the seasoned flour.
 * 4) Fry the tortillas in the oil 3 to 5 seconds per side, just to soften and heat through.
 * 5) Fry the fish until it begins to flake and has browned, approximately 3 to 5 minutes.
 * 6) Place one piece of fish in a tortilla, and garnish with shredded green cabbage, diced tomato, and diced California avocado.
 * 7) Serve with refried beans, Spanish rice, lime wedge and zesty guacamole.

Zesty Guacamole Preparation

 * 1) Seed, peel and coarsely mash the California avocados.
 * 2) Add remaining ingredients.