Fish Tacos

4 servings

INGREDIENTS:
8 white corn or taco-size flour tortillas
Salt and ground black pepper
Buttermilk Ranch Dressing or bottled ranch dressing
1 pound tilapia
3 tablespoons olive oil

CONDIMENTS:
Diced tomatoes
Sprigs of fresh cilantro
Sliced avocado
Shredded cabbage
Tabasco sauce

DIRECTIONS:
- Preheat the oven to 325 degrees. Wrap the tortillas in aluminum foil and heat in the oven 20 to 30 minutes.
- Meanwhile, make the dressing and set aside.
- Prepare the condiments and put them in individual serving bowls and place them on the dinner table.
- Heat the oil in a large skillet over medium heat and fry the fish. Cooking time will depend on the thickness of the fish. A thin fillet may need only 2 to 3 minutes on each side; a thicker fillet may need 4 to 5 minutes on each side. The fish is done when it flakes easily with a fork. The outside should be crunchy, the inside soft. Remove the fish to a plate and season with the
salt and pepper. 5. To serve, pass the tortillas, fish, condiments, and dressing.
Serve with Santa Fe Lime Rice (p. 123), black beans, and a bowl of crunchy red, orange, and yellow bell pepper strips.

VARIATIONS:
- Use sour cream instead of the dressing: spread it on the warm tortillas, then add the fish and toppings.
- For crisp corn tortillas, fry them in hot canola oil following the instructions on page 110, step 2, using about 1/2 cup of oil.
- Omit the tomatoes, cilantro, avocado, and cab- bage, and replace with Mango Salsa.